Description
These Empanada-style Sri Lankan Fish Patties are golden, crispy deep-fried delights filled with a flavorful spiced fish and potato mixture. Encased in a delicate coconut milk pastry, they are served with a vibrant curry aïoli that adds a creamy, tangy kick. Perfect as an appetizer or snack, these patties blend Sri Lankan spices with a classic empanada technique for a unique fusion treat.
Ingredients
Scale
Pastry
- 300g plain flour, plus extra for dusting
- ½ tsp fine salt
- 100g unsalted butter, cold and cubed
- 1 egg yolk, beaten
- 80ml coconut milk
Filling
- 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
For Frying
- 500ml rapeseed oil, for deep-frying, plus 1 tbsp for cooking filling
Curry Aïoli
- 1 small garlic clove, crushed
- 1 tsp lemon juice
- ½ tsp curry powder
- 4 tbsp mayonnaise
Additional
- 1 egg white, beaten (for sealing pastry)
Instructions
- Make the pastry: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs. Stir in the beaten egg yolk. Gradually add the coconut milk while kneading, forming a dough that just comes together. Adjust with a little flour or water if necessary. Wrap the dough in cling film and chill in the fridge for 1 hour.
- Cook the potatoes: Peel and chop the potato into 1cm cubes. Place them in a pan of boiling water and simmer over medium heat for 10-12 minutes until tender. Drain and set aside to cool.
- Prepare the filling: Heat 1 tablespoon of rapeseed oil in a saucepan over medium heat. Add the finely chopped onion, garlic, and ginger and cook for 8 minutes until golden. Stir in turmeric, cumin, cinnamon, cloves, and black pepper and cook for 1 minute to release their aromas. Add the drained fish and dill, cooking for another 2-3 minutes. Mix in the cooked potatoes and salt, cooking the mixture for 2 more minutes. Remove from heat, stir in the lime juice, and let the filling cool.
- Roll and cut the pastry: Divide the chilled pastry dough into two halves. Roll out each half on a floured surface to about 3mm thickness. Using a 7cm round pastry cutter, cut out approximately 26-28 circles from the dough, re-rolling scraps as needed.
- Assemble the patties: Place 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 the pastry over the filling to form a half-moon shape, then press the edges firmly with a fork to seal completely.
- Deep-fry the patties: Pour 500ml rapeseed oil into a saucepan until it is two-thirds full. Heat the oil to 180°C (350°F), testing by dropping a small piece of pastry to see if it sizzles immediately. Fry the patties in small batches for 2-4 minutes, turning halfway until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper to absorb excess oil.
- Make the curry aïoli: In a bowl, combine the crushed garlic, lemon juice, curry powder, and mayonnaise. Stir well to blend all flavors. Serve this flavorful aïoli alongside the hot fish patties as a dipping sauce.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture and prevent oil absorption.
- The pastry dough should be chilled thoroughly to make it easier to roll out and shape.
- This recipe uses canned fish for convenience, but fresh cooked fish can also be used.
- Adjust the spices in the filling and aïoli according to taste preference.
- Use neutral oil with a high smoke point like rapeseed or vegetable oil for frying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Sri Lankan
Keywords: Sri Lankan fish patties, empanadas, deep-fried fish patties, curry aïoli, seafood appetizer, spicy fish pastries
