Ingredients
Method
The Dough
- 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.
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.
Bread Shaping
- 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).
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.