Shred the cabbage into fairly thin strips.
Peel and grate the ginger and garlic.
Finely dice the green chilli.
To cook the cabbage:
Place a large wok on a high heat. Add the mustard seeds. When they start to pop add the oil, followed by the garlic, ginger and chili. Stir and almost immediately add the coconut followed by the cabbage and turmeric.
Stir fry for a couple of minutes before adding a splash of water. Cover with a lid, turn the heat down to medium and cook for a further couple of minutes or until tender.
Season with salt and serve with your favourite Kerala fish or seafood dish.
«If the budget allows - this dish works well with cooked white crab meat folded through at the end of the cooking process»