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Wash kale, remove the tough stems and chop it up into small, equal size pieces.
Mix dessicated coconut and coconut milk together. Set aside to rehydrate.
Heat up frying oil on a medium heat, in a wok or frying pan. Add garlic and chilli. Stir-fry until garlic has softened and coloured a touch. Remove chilli and garlic (not the oil) from the pan and set aside.
If the pan is too dry, add another splash of oil to warm it up. Add mustard seeds to the pan, when they start popping add shallots and turmeric. Stir-fry until shallots have softened.
Add chopped-up kale and stir-fry it briefly until it loses some of its volume. Now stir in rehydrated coconut. Season with salt and return garlic and chilli back to the pan. Continue stir-frying until coconut loses its moisture and kale becomes tender.
Serve with lime wedges on the side. This dish is traditionally eaten as an accompaniment to a wet curry, rice and/or roti.