Mallum

Method

Finely chop the green chillies, shallots, and curry leaves. If using dried fish, pound lightly to break into smaller pieces. In a large bowl, combine the grated coconut, chopped chillies, shallots, curry leaves, and dried fish, mixing thoroughly. Sprinkle with salt and add the lime juice, stirring well to combine all ingredients. Heat coconut oil in a small pan and briefly temper it, then pour over the mallum whilst still hot, mixing gently. Serve at room temperature as a side dish with rice and curry, or as part of a Sri Lankan meal.