Learn how to make Sri Lankan-inspired Fish Buns (Maalu Banis) from scratch! Fluffy homemade bread stuffed with spicy tuna and potato filling — perfect for breakfast, potlucks, or on-the-go snacking. Irresistible flavor in every bite.
If you’ve never bitten into a warm, golden Sri Lankan fish bun — brace yourself. This isn’t just bread. It’s comfort food wrapped in soft, pillowy dough, bursting with spicy tuna and potato filling. Perfect for breakfast, lunch, or anytime cravings hit. And once you make it at home? Trust me — you’ll never look at store-bought buns the same way again.
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Why You’ll Love This Recipe
- Bold, savory flavor: spiced tuna and potato filling wrapped in soft, fluffy bread .
- Perfect for any occasions: breakfast, lunch, dinner, snacks, potlucks, parties, game nights etc.
- Mess-free & easy takeout: ideal for road trips, school lunches, or quick bites.
- Customizable: swap the filling for chicken, beef, eggs, or keep it plant-based for vegan options.
- Freezer-friendly: make a batch, freeze, and bake whenever to enjoy them all week long
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🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How To Make Sri Lankan Influenced Fish Buns
Step 1—The dough
- 3 cups all-purpose flour
- 2 tbsp of instant yeast
- 3 tbsp butter
- 2 tbsp of sugar
- Salt to taste
- Water (as needed)
Mix flour, yeast, butter, sugar, and salt in any order you prefer. Add water gradually until smooth and elastic dough forms. Cover it and let rise 25-35 minutes until it doubles in size.
Step 2—The filling
- Oil of your choice to cook
- Few curry leaves (optional)
- ½ tsp of minced ginger & garlic
- ½ tsp mustard seeds (optional)
- 1-2 sundried red chili pepper (optional)
- 1/3 medium-sized sliced onions
- ½ cup sliced green leaks
- 1/3 medium-sized diced tomatoes
- 1/2 tsp turmeric powder
- ½ tsp black pepper powder
- Salt to taste
- 1 can of tuna with the liquid removed (substitute for sardines)
- 2 medium-sized potatoes
- 1-2 sliced green chilies
- An egg or milk to brush before baking
To make the filling,
- Start with boiling the potatoes in plenty of water. As it softens,
- Heat a saucepan with oil, add the mustard seeds and when they start to sizzle, add the red chillies and curry leaves to lightly crisp.
- Toss in the onions to soften, add the ginger/garlic, green leeks, and cook for about a minute before adding the spices then followed by the tomatoes. Continue to stir often and let it cook for about another minute or two.
- Add the tuna, boiled potatoes, green chilies, black pepper powder, and salt to taste. Combine gently— don’t mash! You want chunky, flavorful bites.
Step 3—Bread shapes
The Sri Lankan fish buns typically come in triangle shapes, follow the step by step below to create the perfect shape.
Separate the dough into small golf-ball-sized portions. Flatten each lightly, but big enough to hold a spoon of the fish filling in the center. Fold the dough from three ways to form a triangle. Bring the edges together, pinch to seal and shape.
Turn the seam-side down and shape it into a balanced triangular shape. Line each fish buns on a parchment covered baking tray. Cover lightly with a cloth and let it rest for 15 minutes or more (optional, but it will bring it to rise just a little, meanwhile preheat the oven).
Try exploring different dough shapes to unleash your creativity—braid, circle, or square. For more inspired ideas, check out my different ‘bread shapes’ to follow step-by-step instructions with visuals to assist.
Step 4—The baking
Brush the top of each fish buns with a beaten egg or milk. Bake at 325’F for 25-30 minutes or until golden brown on top.
Serving Ideas
They are made to enjoy as is or pair with ketchup, hot sauce, or your favorite dip to elevate its flavor.
Leftovers
Fridge: Store in airtight containers for up to 3 days. Reheat in microwave or air-fryer. Freezer: Freeze unbaked buns for up to 2 months. Bake straight from frozen to oven or air fryer.
If you’re craving a snack that’s filling and soul-satisfying, this is your sign to bake a batch of Sri Lankans maalu banis. Your kitchen will smell amazing, and your taste buds will thank you.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Fish Buns Recipe (Sri Lankan Maalu Bans)
Ingredients
Method
- Mix flour, yeast, butter, sugar, and salt in any order you prefer.
- Add water gradually until smooth and elastic dough forms.
- Cover it and let rise 25-35 minutes until it doubles in size.
- Start with boiling the potatoes in plenty of water. As it softens…
- Heat a saucepan with oil, add the mustard seeds and when they start to sizzle, add the red chillies and curry leaves to lightly crisp.
- Toss in the onions to soften, add the ginger/garlic, green leeks, and cook for about a minute before adding the spices then followed by the tomatoes. Continue to stir often and let it cook for about another minute or two.
- Add the tuna, boiled potatoes, green chilies, black pepper powder, and salt to taste. Combine gently— don’t mash! You want chunky, flavorful bites.
- Separate the dough into small golf-ball-sized portions.
- Flatten each lightly, but big enough to hold a spoon of the fish filling in the center.
- Fold the dough from three ways to form a triangle. Bring the edges together, pinch to seal and shape. Turn the seam-side down and shape it into a balanced triangular shape.
- Line each fish buns on a parchment covered baking tray.
- Cover lightly with a cloth and let it rest for 15 minutes or more (optional but will bring it to rise just a little, meanwhile preheat the oven to 325'F).
- Brush the top of each fish buns with a beaten egg or milk.
- Bake at 325’F for 25-30 minutes or until golden brown on top.
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