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Recipe blog post image featuring a plate of Sri Lankans fish buns.

Fish Buns Recipe (Sri Lankan Malu Banis)

These Sri Lankan Fish Buns (Malu Banis) feature soft homemade bread filled with a flavorful tuna and potato mixture seasoned with curry leaves, spices, and green chilies. Perfect for breakfast, tea time, lunchboxes, or as a satisfying snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Dough Rest Time + Bake Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 12 fish buns
Course: Snack
Cuisine: Sri Lankan
Calories: 200
Ingredients Method

Ingredients
  

For the dough
  • 3 cups All-purpose flour
  • 2 tbsp Sugar
  • 2 tsp Instant yeast
  • 1 tsp Salt as need
  • 3 tbsp Butter softened
  • Water as need to make a dough
For tempering
  • 1 tbsp Cooking oil
  • 1 tsp Mustard seeds
  • 1 Sundried red chili pepper
  • 1 sprig Curry leaves
For the filling
  • 1 tbsp Cooking oil
  • 1/2 tbsp Ginger minced
  • 2 Garlic cloves minced
  • 1/4 medium Onions sliced
  • 1/4 cup Green leaks sliced
  • 1/3 medium Tomatoes diced
  • 1 Green chili sliced
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Kashmiri chili powder optional
  • 1/2 tsp Black pepper powder
  • 1 tsp Salt to taste
  • 1 can Tuna or sardines discard liquid
  • 2 medium Potatoes
For the egg wash
  • 1 Egg or 2 tbsp milk

Method
 

Prepare the dough
  1. In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Add the softened butter and mix lightly.
  2. Gradually add warm water while mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
  3. Place the dough in a larger bowl, cover, and let rise for 20-35 minutes or until doubled in size.
Boil the potatoes
  1. Boil the potatoes until fork tender.
  2. Drain the water, remove skin, and set aside.
Start tempering
  1. Heat oil in a frying pan over medium heat.
  2. Add the mustard seeds and cook until they begin to crackle.
  3. Add the dried red chilies and curry leaves. Sauté for 30 seconds until fragrant.
Prepare the filling
  1. Stir in the ginger and garlic until it starts to roast.
  2. Add the onions and cook until softened. Then toss in turmeric and chili powder. Mix for 10 seconds.
  3. Add the green leeks and tomato cook until the tomato softens.
  4. Add the tuna, boiled potatoes, green chilies, salt, and pepper. Gently mix until combined while keeping some chunks of potato intact. Remove from heat and allow the filling to cool.
Shape the dough
  1. Divide the dough into 12 equal portions.
  2. Roll each portion into a ball and then use a roller to flatten into a circle.
  3. Place a spoonful of filling in the center.
  4. Fold into a triangle and pinch the edges tightly to seal.
  5. Place seam-side down on a parchment-lined baking tray. Cover loosely and let rest for 15 minutes.
Bake the fish buns
  1. Preheat the oven to 325°F (165°C).
  2. Brush each bun with beaten egg or milk.
  3. Bake for 25-30 minutes or until golden brown. Cool slightly before serving.