Kale and Prawn Mallung Rice Bowl with Coconut
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Ingredients
- 300 g basmati rice
- 300 g curly kale
- 40 g desiccated coconut
- 1 onion, finely chopped
- 1 green chillies
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 2 tbsp coconut oil
- 1 lime
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 20.9 g
- Carbohydrate
- 66.3 g
- of which sugars
- 4 g
- Fat
- 15.1 g
- of which saturates
- 11.3 g
- Fibre
- 6.4 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Finely shred the kale, discarding any tough stalks.
- 3
Heat the coconut oil in a pan, add the mustard seeds, chopped onion and chopped green chilli, and fry for 5 minutes until the onion softens.
- 4
Add the kale and ground turmeric, and fry for 4-5 minutes until the kale wilts and is just tender.
- 5
Stir in the desiccated coconut and a squeeze of lime juice.
- 6
Add the prawns and cook for 3-4 minutes until they turn pink and are cooked through.
- 7
Divide the rice between bowls and top with the kale mallung.
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