Print

Sri Lankan Fish Buns Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

Sri Lankan Fish Buns are a delightful savory treat featuring a soft, fluffy bread filled with a spicy mackerel and mashed potato filling. This recipe combines fragrant curry leaves, green chilies, and traditional Sri Lankan spices with a rich yeast dough, baked to golden perfection. Perfect as a snack or light meal, these buns boast a unique combination of textures and bold flavors that represent Sri Lankan cuisine.

Ingredients

Filling

  • 500 g potatoes
  • 1 cup chopped onion
  • 2 garlic cloves, chopped
  • 3 large green chilies, chopped or sliced
  • 2 sprigs of curry leaves, chopped
  • 1 can of mackerel (425 g), liquid drained
  • 2 tsp chili flakes
  • 2 tsp freshly ground black pepper
  • 1/4 tsp turmeric powder
  • 1 tbsp coconut oil
  • Salt to your taste

Dough

  • 450 g all-purpose flour
  • 245 g lukewarm milk
  • 1 egg
  • 22 g sugar
  • 20 g butter, softened
  • 7 g instant dry yeast
  • 9 g salt

Egg Wash

  • 1 egg yolk
  • 1 tsp milk

Instructions

  1. Prepare the Potatoes: Peel and cut the potatoes into quarters. Boil them in salted water until tender. Drain completely and allow to cool. Mash with a fork, leaving them chunky rather than completely smooth.
  2. Cook the Filling Aromatics: Heat coconut oil in a large sauté pan over medium heat. Add chopped curry leaves, then garlic and green chilies. Fry briefly for a few seconds without browning the garlic.
  3. Sauté Onions: Add the chopped onion and cook until they become soft and translucent, or ‘sweaty.’
  4. Add Spices: Stir in chili flakes, turmeric powder, and a pinch of salt. Sauté briefly, adjusting chili flakes according to heat preference.
  5. Add Mackerel: Push the onion mixture to one side of the pan. Add the drained mackerel and mash it gently with a spatula. Stir to combine and cook briefly.
  6. Season Filling: Add freshly ground black pepper and additional salt if needed. Mix well.
  7. Combine with Potatoes: Add the mashed potatoes to the pan and sauté for a couple of minutes until all ingredients are well combined. Taste and adjust seasoning if necessary, then set aside to cool.
  8. Activate Yeast: In a mixing bowl, combine lukewarm milk with yeast (and a pinch of sugar if using active dry yeast). Let it sit for a few seconds until foam forms at the edges, indicating active yeast.
  9. Prepare Dough: Add softened butter, sugar, egg, salt, and flour to the yeast mixture. Mix with a spoon initially.
  10. Knead Dough: Knead the dough in a stand mixer for 8-10 minutes until soft and pliable. Alternatively, hand knead using the provided instructions until smooth.
  11. First Rise: Shape dough into a ball, lightly oil the bowl, place the dough inside, and coat the surface with a few drops of oil. Cover with plastic wrap and let it double in size for 45 minutes to 1 hour, depending on room temperature.
  12. Degas and Portion: Punch down the risen dough to release air. Transfer to a work surface and divide into 12 equal pieces, approximately 65-70 g each. Form each piece into a ball, cover with plastic wrap, and rest for 15 minutes.
  13. Shape Dough Discs: After resting, flatten each dough ball by hand to a 5-6 inch diameter circle, keeping the center slightly thicker than the edges for domed buns.
  14. Fill and Fold: Flip the dough so the smooth side is down. Place about 1/3 cup of the cooled filling in the center. Fold the two upper corners towards the middle to form a triangular shape and pinch edges to seal.
  15. Seal and Shape: Fold the bottom third upwards to cover the filling completely, sealing edges firmly. Flip the bun upside down so the seam is underneath. Optionally reshape for a neat appearance.
  16. Second Rise: Arrange filled buns on a large baking sheet, spaced well apart. Cover with plastic wrap to prevent drying. Let rise until doubled, about 30-45 minutes. Avoid overproofing to prevent collapsing during baking.
  17. Preheat Oven: Heat your oven to 425°F (215°C) while the buns rise.
  18. Apply Egg Wash: Mix egg yolk with milk and brush this over the tops of the risen buns just before baking for a glossy finish.
  19. Bake: Bake in the preheated oven for 12-15 minutes until golden brown and cooked through.
  20. Cool: Remove from oven and let buns rest for at least 20 minutes to set the crumb before serving.

Notes

  • Mashing the potatoes chunky adds nice texture to the filling.
  • Ensure the mackerel is well drained to avoid soggy filling.
  • The dough should be soft and pliable but not sticky; adjust flour as necessary.
  • Maintain room temperature for optimal dough rising; colder environments may require longer rise times.
  • Do not overproof the shaped buns before baking to prevent collapse.
  • Letting the buns cool before slicing ensures better crumb structure.
  • Adjust chili flakes in filling to your preferred heat level.
  • Use instant yeast for quicker activation; otherwise, add a bit of sugar to active dry yeast to help proof.

Find it online: http://bitezly.com/sri-lankan-fish-buns-recipe/