Water spinach with coconut
Cooking time: 15 min. / 6 min.Difficulty: easy
Nice light and warm salad, where the spicy ingredients are balanced by tender fresh grated coconut. And like most of Sri Lankan dishes it is vegetarian and vegan too.
Process
Rinse water spinach leaves. If you have whole stalk, use the young top and leaves only. Chop very finely.
Grate coconut.
Crush shallots, garlic, chilies and curry leaves into a paste in a mortar or in a blender.
Add fresh coconut and cursh with the paste.
Put water spinach into a pot, mix with the paste and let it cook covered on a medium heat for about 3 minutes and then 3 more minutes uncovered on a very low heat.
Serve still warm with other Sri Lankan curries and rice.
Buy a coconut scraper: 
Video recipe
Video contains subtitles.
Ingredients
For 4 portions:
- 300g water spinach / kang kung
- 3 handful freshly grated coconut
- 4-6 cloves garlic
- 7 red shallots
- 2-3 green chilies sliced
- 10-15 curry leaves
Authentic tools needed:
- clay pot
- coconut scraper
- mortar
