Empanada-Style Sri Lankan Fish Patties with Curry Aioli Recipe
Introduction
These empanada-style Sri Lankan fish patties are a delightful fusion of flavors wrapped in a crispy pastry. Filled with spiced mackerel and tender potatoes, they are perfect for a snack or appetizer. Serve them warm with a zesty curry aïoli for an irresistible treat.
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 butter and rub it into the flour until the mixture resembles breadcrumbs. Stir in the beaten egg yolk, then gradually pour in the coconut milk, kneading until the dough just comes together. If needed, add a little flour or water. Wrap the dough and chill in the fridge for one hour.
- Step 2: While the dough chills, prepare the filling. Bring a pan of water to boil, peel and chop the potato into 1cm cubes, then simmer them for 10-12 minutes until tender. Drain and set aside to cool.
- Step 3: Heat 1 tablespoon of oil in a saucepan over medium heat. Add the chopped onion, garlic, and ginger, cooking for about 8 minutes until golden. Stir in turmeric, cumin, cinnamon, cloves, and black pepper, cooking for 1 minute more.
- Step 4: Add the drained fish and chopped dill to the pan, cooking for another 2-3 minutes. Then add the cooked potato and salt, mixing well and cooking for 2 further minutes. Remove from heat, stir in lime juice, and let the filling cool.
- Step 5: Divide the chilled pastry dough in half. On a floured surface, roll each half to about 3mm thickness. Using a 7cm pastry cutter, cut out 26-28 circles by re-rolling scraps as needed.
- Step 6: Place 1 teaspoon of the fish filling onto each pastry circle. Brush the edges with beaten egg white using a small pastry brush. Fold each circle in half to form a half-moon shape and press the edges with a fork to seal securely.
- Step 7: Pour 500ml of oil into a saucepan, filling no more than two-thirds full. Heat to 180°C, or until a small piece of pastry sizzles on contact. Deep-fry the patties in batches for 2-4 minutes, turning once, until golden brown. Remove with a slotted spoon and drain on kitchen paper.
- Step 8: To make the curry aïoli, combine crushed garlic, lemon juice, curry powder, and mayonnaise in a bowl. Stir well and serve alongside the warm empanadas.
Tips & Variations
- For a milder filling, reduce the amount of spices or omit the cloves and cinnamon.
- Try using fresh fish instead of canned for a lighter texture.
- Add finely chopped chili to the filling for a spicy kick.
- Swap the rapeseed oil for vegetable or sunflower oil if preferred.
- The curry aïoli can be made ahead and refrigerated for up to two days.
Storage
Store any leftover patties in an airtight container in the refrigerator for up to two days. Reheat gently in an oven at 180°C for about 10 minutes to preserve crispiness. The curry aïoli should be kept refrigerated and consumed within two days for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the patties instead of deep-frying?
Yes, you can bake the patties at 200°C for about 15-20 minutes until golden and crisp. Brush the tops with a little oil before baking for a better crust.
What can I substitute for coconut milk in the pastry?
You can use regular milk or a dairy-free alternative like almond milk, but coconut milk adds a subtle richness that complements the spices well.
Print
Empanada-Style Sri Lankan Fish Patties with Curry Aioli Recipe
- Total Time: 1 hour 45 minutes
- Yield: 26–28 patties 1x
Description
These Empanada-style Sri Lankan fish patties combine a flaky coconut milk pastry with a fragrant spiced fish and potato filling. Deep-fried until golden and crisp, they are served with a flavorful curry aïoli that balances the spices perfectly. A delicious fusion snack or appetizer inspired by Sri Lankan and Latin American flavors.
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)
- 1 tbsp rapeseed oil
- 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
Curry Aïoli
- 1 small garlic clove, crushed
- 1 tsp lemon juice
- ½ tsp curry powder
- 4 tbsp mayonnaise
Instructions
- Make the pastry: In a large mixing bowl, combine the plain flour and salt. Add the cold, cubed unsalted butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the beaten egg yolk, then slowly pour in the coconut milk while kneading gently until the dough just comes together. If necessary, add a little extra flour or water to achieve the right consistency. Wrap the dough in cling film and chill in the refrigerator for 1 hour.
- Cook the potato: Place a pan of water on to boil. Peel the potato and chop into 1cm cubes. Add the potato cubes to the boiling water and simmer over medium heat for 10-12 minutes, or until cooked through. Drain and leave 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, cooking gently for about 8 minutes until golden and fragrant. Stir in the turmeric, cumin, ground cinnamon, ground cloves, and black pepper, and cook for an additional minute to release the spices’ aroma. Add the canned fish and chopped dill to the pan, cooking for 2-3 minutes to warm through. Mix in the cooked potato cubes and salt, cooking everything together for 2 more minutes. Remove the pan from the heat, stir in the lime juice, and let the filling cool.
- Roll out the pastry and cut circles: Divide the chilled pastry into two halves. On a floured surface, roll out one half to a thickness of 3mm. Using a 7cm pastry cutter, cut out 8 circles. Re-roll any leftover pastry and continue cutting out circles until all the dough is used, yielding about 26-28 circles in total.
- Assemble the empanadas: Place about 1 teaspoon of the cooled fish filling onto the center of each pastry circle. Brush the edges of the pastry circles with the beaten egg white using a small pastry brush. Fold each circle in half to form a half-moon shape, pressing the edges together, then seal by pressing down along the edges with a fork to ensure they are fully closed.
- Deep-fry the patties: Pour 500ml of rapeseed oil into a saucepan, filling it no more than two-thirds full. Heat the oil to 180°C (do this by testing if a small piece of pastry sizzles and rises to the surface immediately). Carefully add the empanadas in small batches and deep-fry for 2-4 minutes, turning halfway through to ensure even golden coloring. Remove the fried patties with a slotted spoon and drain on kitchen paper to absorb excess oil.
- Make the curry aïoli: In a small mixing bowl, combine the crushed garlic, lemon juice, curry powder, and mayonnaise. Mix well until smooth. Serve the spicy curry aïoli alongside the warm empanadas.
Notes
- Ensure the pastry dough is well chilled before rolling to make it easier to handle and produce a crisp texture when fried.
- Choose a firm potato variety for the filling to hold shape after cooking.
- Adjust the level of spices in the filling according to your taste preference.
- If you don’t have a pastry cutter, use the rim of a drinking glass to cut circles.
- Deep-frying temperature is important to avoid greasy patties; use a thermometer if possible.
- Leftover empanadas can be reheated in a hot oven to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Sri Lankan Fusion
Keywords: empanadas, Sri Lankan fish patties, curry aïoli, deep-fried fish snacks, coconut milk pastry, spiced fish filling
