Kitchen Recipe
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Sri Lankan Maalu Paan (Fish Buns)
The most iconic bakery item in Sri Lanka — soft, triangular buns filled with a spicy, peppery mixture of canned mackerel, potato, and onions.
- Prep
- 90 min
- Cook
- 20 min
- Total
- 110 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 8 servings
- bread flour
- yeast
- sugar
- butter
- milk
- canned mackerel
- potatoes
- onions
- black pepper
- curry powder
Equipment
- Oven
- Baking tray
- Mixing bowl
Instructions
- 1
Make Dough
Knead flour, yeast, sugar, butter, and milk into a soft dough. Let it rise for 1 hour until doubled.
- 2
Prepare Filling
Boil and mash potatoes. Sauté onions, spices, and mackerel. Mix with potatoes and let cool.
- 3
Shape Buns
Divide dough into 8 balls. Flatten into circles, place filling in the center, and fold edges into a triangle shape. Seal tightly.
- 4
Second Proof
Place seam-side down on a tray. Proof for 30 minutes. Brush with egg wash.
- 5
Bake
Bake at 180°C for 20 minutes until golden brown.
Cooking Tips
- The filling must be completely cold before stuffing the buns to prevent the dough from tearing.
- The distinct triangular shape is what separates a Maalu Paan from other buns.
Variations
- Vegetable Buns: Fill with spicy curried vegetables instead of fish.
- Chicken Buns: Use shredded spicy chicken.
Chef's Notes & Storage
- Every bakery in Sri Lanka sells these, and they are usually the first thing to sell out in the morning.
Nutrition Estimate
310 calories · 12g protein · 42g carbs · 10g fat · 3g fiber per serving
