The fish is seasoned with a combination of aromatic spices like curry powder, turmeric, cumin, and garlic, which infuses the fish with rich, savory flavors. I love the moment when everything comes together—the dough, the filling, and the frying. The result is a crispy, flavorful bite that’s both satisfying and comforting.

Let’s get started!

In a large bowl, combine the flour, diced butter, and salt until you have a fine crumb. Gradually add the ice water until a dough forms. If you press into it, it should bounce back. Cover and set aside.

Peel and chop the potatoes into large chunks. Fill a pot with enough water to submerge the potatoes, add turmeric, salt, and black pepper and bring to a boil. Once soft, mash into chunky pieces and set aside. In a large skillet, add the oil and curry leaves.

Once it begins to pop, add the onion, garlic, and ginger and saute until translucent. Add the diced jalapeño, tomato paste, chili powder, turmeric, black pepper, and salt. Cook for another 3 minutes.

Drain the mackerel and clean out the bones, add to the pot and mash with the back of a spoon until chunky. Cook for another 5 minutes. Add the potato and mix to combine. Remove from heat and mix in the chopped cilantro and lemon juice. Set aside.

Turn the dough out onto a well floured surface and roll out until about 3mm thick. Cut out 3″ circles.

Flour a dumpling press and add the dough circle. Fill with a heaping tablespoon of the fish curry and brush the edges with water. Close and peel off the excess dough. Remove from the press and repeat with the rest of the dough.

Remove from oil and transfer to a paper towel lined cooling rack.

Check out the video on how to make it:

 

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A post shared by Asma Faizal (@sincerelyasma)

Sri Lankan Fish Patties

These savory pastries are perfectly buttery and crispy filled with a flavorful, spicy fish curry. Infused with aromatic spices like chili powder, turmeric, and garlic, these savory snacks offer a perfect balance of heat and taste.

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Ingredients

  

For the dough:

• 2 cups flour
• 6 tbsp butter finely diced
• ¼ tsp salt
• approx ½ cup cold water

For the filling:

• 7 medium potatos
• 1 tbsp cooking oil
• 1 sprig curry leaf
• ½ cup onion diced
• 2 cloves garlic
• 1 tsp grated ginger
• 2 jalapeños diced
• 2 tbsp tomato paste
• ¼ tsp chili powder
• ¼ tsp turmeric
• ½ tsp black pepper
• salt to taste
• 15 oz mackerel can
• 1 tbsp lemon juice
• ¼ cup chopped cilantro

Instructions

 

For the dough

• In a large bowl, combine the flour, diced butter, and salt until you have a fine crumb. Gradually add the ice water until a dough forms. If you press into it, it should bounce back. Cover and set aside.

To make the filling

• Peel and chop the potatoes into large chunks. Fill a pot with enough water to submerge the potatoes, add turmeric, salt, and black pepper and bring to a boil. Once soft, mash into chunky pieces and set aside.
• In a large skillet, add the oil and curry leaves. Once it begins to pop, add the onion, garlic, and ginger and saute until translucent.
• Add the diced jalapeño, tomato paste, chili powder, turmeric, black pepper, and salt. Cook for another 3 minutes. Drain the mackerel and clean out the bones, add to the pot and mash with the back of a spoon until chunky. Cook for another 5 minutes. Add the potato and mix to combine.
• Remove from heat and mix in the chopped cilantro and lemon juice. Set aside.

Assemble:

• Turn the dough out onto a well floured surface and roll out until about 3mm thick. Cut out 3" circles.
• Flour a dumpling press and add the dough circle. Fill with a heaping tablespoon of the fish curry and brush the edges with water. Close and peel off the excess dough. Remove from the press and repeat with the rest of the dough.
• Heat enough oil to fully cover the patties. It should be 350F. Add the patties and fry until golden brown, flipping it over halfway through. Remove from oil and transfer to a paper towel lined cooling rack.
• Serve warm with ketchup!