Kitchen Recipe
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Sri Lankan Fish Rolls (Malu Rolls)
The quintessential Sri Lankan short eat: a spicy, savory potato and canned mackerel filling rolled in a thin crepe, breaded, and deep-fried to a golden crunch.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 12
- Difficulty
- hard
- Cuisine
- sri lankan
Ingredients
Scaled for 12 servings
- canned mackerel
- potatoes
- onion
- green chilies
- black pepper
- curry powder
- crepe batter (flour, egg, milk)
- breadcrumbs
- oil for frying
Equipment
- Frying pan
- Crepe pan
- Deep fryer
Instructions
- 1
Make Filling
Boil and mash potatoes. Sauté onions, chilies, and spices. Add mashed fish and potatoes. Mix well.
- 2
Make Crepes
Make a thin batter and cook small, very thin crepes on a non-stick pan. Do not brown them.
- 3
Roll
Place filling in the center of a crepe. Fold the sides in and roll it up tightly into a cylinder.
- 4
Bread
Dip the roll in a thin flour-water batter (or egg wash) and roll in breadcrumbs until fully coated.
- 5
Fry
Deep fry until golden brown and crispy.
Cooking Tips
- The crepe must be very thin and not fully cooked, otherwise it will crack when rolling.
- Ensure the rolls are tightly sealed so they don't burst while frying.
Variations
- Mutton Rolls: Substitute fish with minced mutton.
- Vegetable Rolls: Substitute fish with mixed vegetables (leeks, carrots, cabbage).
Chef's Notes & Storage
- Fish rolls are the king of Sri Lankan 'short eats' (bakery snacks) and are mandatory at tea parties.
Nutrition Estimate
250 calories · 10g protein · 30g carbs · 12g fat · 2g fiber per serving
