Fischbrötchen nach Sri Lankischer Art (Deutsche Version & w/ English Sub)

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

bread rolls

🥗Healthier: whole grain rolls

💰Cheaper: white bread

Whole grain rolls offer more fiber, while white bread is often cheaper.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat, while bell peppers are milder and less expensive.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried herbs

Bay leaves can substitute flavor, while dried herbs are often more accessible.

Add 100ml lukewarm milk into a cup and then add 2 tbsp sugar.

Add 8g yeast to the milk mixture, stir well, cover, and let it bloom for 10 minutes.

In a mixing bowl, add 550g flour, then add the bloomed yeast mixture.

Add a part of the melted butter (70g) and 0.5 tsp salt to the flour.

Add 1 egg and mix well, then add 20ml milk and the remaining egg, mixing until combined.

Knead the dough for about 15 minutes, adding flour as needed to prevent sticking.

After 10 minutes of kneading, add some melted butter and continue kneading until incorporated.

Form the dough into a ball and place it in a greased bowl, covering it with a wet kitchen towel to rise until doubled in size (about 1 hour).

While the dough is rising, prepare the filling by heating 3 tbsp olive oil in a pan.

Add chopped cinnamon, cardamom, clove, and garlic to the heated oil and fry for about 1 minute.

Add chopped onion and sauté until translucent.

Add curry leaves and pandan leaves, then add chili flakes and mix well for 20 seconds.

Stir in curry powder, turmeric powder, chili powder, salt, and black pepper, cooking for 1 minute.

Add 400g tuna and mix well, then add 2 boiled mashed potatoes and cook for another minute.

Remove from heat and let the filling cool down, then squeeze in juice from 1/2 lime.

Once the dough has doubled in size, deflate it and divide it into 60-70g portions, forming them into balls.

Cover the dough balls with a wet kitchen towel and let them rest for 40 minutes.

On a floured surface, flatten each dough ball into a round disk and place some filling in the center.

Fold the sides of the dough over the filling to close it, then shape it into a bun.

Cover the formed buns with a wet kitchen towel and let them rise for another 30 minutes.

Preheat the oven to 180°C and egg wash the buns before baking.

Bake the fish buns for 15 minutes at 180°C until golden brown.

Remove the buns from the oven and let them cool down before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens