Name: Sri Lankan Fish Buns
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Sri Lankan
Ingredients: 500 g potatoes; 1 cup chopped onion; 2 garlic cloves, chopped; 3 large green chilies, chopped; 2 sprigs curry leaves, chopped; 1 can mackerel, drained; 2 tsp chili flakes; 2 tsp freshly ground black pepper; 1/4 tsp turmeric powder; 1 tbsp coconut oil; Salt to taste; 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; 1 egg yolk; 1 tsp milk

These Sri Lankan Fish Buns are soft, fluffy, and filled with a warmly spiced mixture of potato and mackerel. I love making them for breakfast, afternoon tea, or whenever I want a savory baked snack that feels both comforting and satisfying.

Why You’ll Love This Recipe

I love this recipe because it brings together a pillowy homemade dough and a flavorful filling with just the right amount of spice. The potatoes make the filling hearty, while the mackerel adds a rich savory taste that makes these buns extra satisfying. I also like that these buns work well for breakfast, snacks, lunchboxes, or tea time. They look impressive, but I can make them with simple pantry ingredients and a very approachable method.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

500 g potatoes

1 cup chopped onion

2 garlic cloves, chopped

3 large green chilies, chopped

2 sprigs curry leaves, chopped

1 can mackerel, drained

2 tsp chili flakes

2 tsp freshly ground black pepper

1/4 tsp turmeric powder

1 tbsp coconut oil

Salt to taste

For the 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

For the egg wash:

1 egg yolk

1 tsp milk

Directions

I start by peeling and quartering the potatoes, then I boil them in salted water until they are tender. After draining them well, I let them cool slightly and mash them lightly, keeping a little texture so the filling does not turn pasty.

Next, I heat the coconut oil in a pan and add the curry leaves, garlic, and green chilies. I cook them briefly until fragrant, then add the chopped onion and cook until softened. After that, I stir in the chili flakes, turmeric, and a little salt.

I add the drained mackerel and gently break it up in the pan, mixing it well with the aromatics. Then I season the mixture with black pepper, fold in the mashed potatoes, and cook everything for another 2 to 3 minutes until well combined. I always taste and adjust the seasoning before setting the filling aside to cool completely.

For the dough, I combine the lukewarm milk and yeast in a mixing bowl. I add the sugar, softened butter, and egg, then mix everything together. After that, I add the flour and salt.

I knead the dough for 8 to 10 minutes until it becomes smooth, soft, and elastic. Then I place it in a lightly oiled bowl, cover it, and let it rise until doubled in size, which usually takes about 45 to 60 minutes.

Once the dough has risen, I punch it down and divide it into 12 equal portions. I shape each one into a ball, cover them, and let them rest for 15 minutes.

I flatten each dough ball into a circle about 5 to 6 inches wide, keeping the center slightly thicker than the edges. Then I place about 1/3 cup of filling in the center, fold the dough over to form a triangle, and pinch the edges well to seal. I turn each bun seam-side down and shape it neatly.

I arrange the buns on a baking tray with space between them, cover them, and let them rise again for 30 to 45 minutes until puffy. While they rise, I preheat the oven to 425°F (215°C). I mix the egg yolk with 1 teaspoon milk and brush it over the tops of the buns.

Finally, I bake the buns for 12 to 15 minutes until they are beautifully golden brown. I let them cool for at least 20 minutes before serving so the filling can settle and the texture stays perfect.

Servings and timing

I get 12 servings from this recipe, which makes it great for sharing or saving a few for later.

Prep time: 20 minutes

Cooking time: 20 minutes

Total time: 150 minutes

Calories: 310 kcal per bun

Servings: 12 buns

Variations

I sometimes swap the mackerel for canned tuna when I want a slightly milder flavor. For a more traditional aromatic note, I like adding a little extra curry leaf or a pinch of roasted curry powder to the filling. When I want more heat, I add extra green chilies or chili flakes. I can also make the filling a bit softer and richer by stirring in a small amount of mashed potato, or make it chunkier when I want more texture. For a vegetarian version, I skip the fish and use a spiced potato filling with peas or carrots.

Storage/Reheating

I store leftover buns in an airtight container in the refrigerator for up to 3 days. If I want to keep them longer, I freeze them in a sealed container or freezer bag for up to 2 months. To reheat, I usually warm them in the oven at 350°F (175°C) for about 8 to 10 minutes so the outside stays nice and soft with a slight crisp edge. When I need something quick, I use the microwave for a short burst, though I find the oven gives the best texture.

Related Recipes:

Sri Lankan Coconut Sambol

FAQs

Can I make the filling ahead of time?

Yes, I often make the filling a day in advance and keep it in the refrigerator. I make sure it is fully cooled before using it in the dough.

Can I use tuna instead of mackerel?

Yes, I can easily replace the mackerel with canned tuna. The flavor changes a little, but the buns still turn out delicious.

Why does the filling need to be cool before shaping?

I always let the filling cool completely because warm filling can soften the dough too much and make the buns harder to seal properly.

Can I freeze these buns after baking?

Yes, I can freeze them after baking and cooling. I reheat them straight from frozen in the oven until heated through.

How do I keep the buns soft?

I keep them soft by not overbaking them and by storing them in an airtight container once they have cooled. I also find that reheating them gently helps bring back their soft texture.

Conclusion

These Sri Lankan Fish Buns are a wonderful savory bake with soft dough and a flavorful spiced filling that I always find hard to resist. I love how versatile they are for breakfast, snacks, or sharing with family and friends. Once I make a batch, I always feel like they disappear quickly, and that is usually the best sign of a recipe worth keeping.

📖 Recipe: