Name: Empanada-Style Sri Lankan Fish Patties with Curry Aïoli Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Sri Lankan
Ingredients: 300g plain flour, plus extra for dusting; ½ tsp fine salt; 100g unsalted butter, cold and cubed; 1 egg yolk, beaten; 80ml coconut milk; 125g potatoes (1 medium-large potato); ½ red onion, finely chopped; 1½ garlic cloves, finely chopped; ½ thumb-sized piece of ginger, peeled and finely chopped; ½ tsp turmeric; ¼ tsp cumin; Pinch of ground cinnamon; Pinch of ground cloves; ½ tsp ground black pepper; 150g canned mackerel or tuna, drained; ¼ small bunch of dill, finely chopped; ½ tsp fine salt; ¼ lime, juiced; 500ml rapeseed oil, for deep-frying, plus 1 tbsp for cooking filling; 1 small garlic clove, crushed; 1 tsp lemon juice; ½ tsp curry powder; 4 tbsp mayonnaise; 1 egg white, beaten (for sealing pastry)

Ingredients

300g plain flour, plus extra for dusting

½ tsp fine salt

100g unsalted butter, cold and cubed

1 egg yolk, beaten

80ml coconut milk

125g potatoes (1 medium-large potato)

500ml rapeseed oil, for deep-frying, plus 1 tbsp

½ red onion, finely chopped

1½ garlic cloves, finely chopped

½ thumb-sized piece of ginger, peeled and finely chopped

½ tsp turmeric

¼ tsp cumin

Pinch of ground cinnamon

Pinch of ground cloves

½ tsp ground black pepper

150g canned mackerel or tuna, drained

¼ small bunch of dill, finely chopped

½ tsp fine salt

¼ lime, juiced

1 egg white, beaten

1 small garlic clove, crushed

1 tsp lemon juice

½ tsp curry powder

4 tbsp mayonnaise

Instructions

Step 1: For the pastry, mix the flour and salt in a large bowl. Add the cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs. Stir in the beaten egg yolk, then gradually add the coconut milk while kneading until the dough just comes together. Adjust with a little extra flour or water if needed. Wrap the dough and chill in the fridge for 1 hour.

Step 2: Meanwhile, prepare the filling. Peel and chop the potato into 1cm cubes. Boil in a pan of water over medium heat for 10-12 minutes until tender. Drain and let cool.

Step 3: Heat 1 tablespoon of rapeseed oil in a saucepan. Cook the chopped onion, garlic, and ginger for about 8 minutes until golden. Add turmeric, cumin, cinnamon, cloves, and black pepper. Stir and cook for 1 minute. Add the drained fish and chopped dill, cooking for another 2-3 minutes.

Step 4: Add the cooked potato and salt to the pan, mixing well. Cook for 2 more minutes, then remove from heat. Stir in the lime juice and leave the filling to cool completely.

Step 5: Divide the pastry dough in half. Roll each half out on a floured surface to 3mm thickness. Using a 7cm pastry cutter, cut out 8 circles from each sheet, re-rolling the scraps until you have about 26-28 circles total.

Step 6: Spoon about 1 teaspoon of the cooled fish filling onto the center of each pastry circle. Brush the edges with beaten egg white using a small pastry brush. Fold each circle in half to form an empanada shape and press the edges firmly with a fork to seal.

Step 7: Pour 500ml rapeseed oil into a saucepan, filling no more than two-thirds full. Heat to 180°C or until a small piece of pastry sizzles when dipped in. Deep-fry the patties in small batches for 2-4 minutes, turning halfway, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

Step 8: To make the curry aïoli, combine the crushed garlic, lemon juice, curry powder, and mayonnaise in a bowl. Stir well to blend the flavors. Serve this alongside the warm empanadas for dipping.

Tips & Variations

Use tuna or mackerel based on your preference; smoked fish can add a different depth of flavor.

If you don’t have coconut milk, you can substitute with regular milk or a light cream.

For a vegan option, replace the butter with coconut oil and use a chickpea flour paste instead of egg to bind the dough and seal the patties.

Add finely chopped chili to the filling if you like a bit of heat.

FAQs

Can I bake the patties instead of deep-frying?

Yes, you can bake the patties at 200°C for about 15-20 minutes or until golden and crisp, turning halfway through. The texture will be slightly less crispy than deep-fried but still delicious.

Can I prepare the filling in advance?

Absolutely. The filling can be made a day ahead and stored in the fridge. Allow it to come to room temperature before filling the pastries for best results.