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Fish Bun (Maalu Paan, Malu Pan)

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Fish Bun (Maalu Paan, Malu Pan)

"Fish buns are an ideal option for breakfast on the run, can also fulfil it's purpose as a all day snack. Here I've used canned tuna fish but you can substitute with other fish like mackerel, sardine or salmon. Its not only the taste but it's light & healthy with its fresh filling ingredients."



Full Video (How to Make Sri Lankan Fish Bun / Maalu Paan)

Prep Time

2 Hr

Cook Time

20 Min

Ready In

2 Hr 20 Min

Ingredients

19

Difficulty

Easy

Servings

8

Servings Calculator

Ingredients:

For the dough

  • 500 Grams Plain flour

    • 10 Grams Yeast (dry)

      • 50 Grams Sugar

        • 1 Teaspoon Salt

          • 110 Millilitre Water (lukewarm)

            • 110 Millilitre Milk (at room temperature)

              • 2 Medium Egg

                • 50 Grams Butter (melted)

                for the filling

                • 4 Tablespoon Oil

                  • 1 Medium Onion (chopped)

                    • 5 Clove Garlic (chopped)

                      • 1 Tablespoon Chilli flakes

                        • 1 Teaspoon Ground pepper

                          • 1 Teaspoon Curry powder

                            • 5 Small Curry leaves

                              • 2 (200 Grams) Can Fish (400g - mashed)

                                • 500 Grams Potato (boil and mashed)

                                  • 4 Medium Spring onion (chopped)

                                    • 1/2 Teaspoon Salt (or to taste)

Directions:

For dough (Mixing by hand or by a Stand Mixer)

Step 1

In a cup mix yeast, 2 teaspoon of sugar and 80 Millilitre of lukewarm water. Slightly stir the mixture and set aside for about 5 minutes until yeast activate (form and bubble up).

Step 2

Mixing by hand – Combine flour with remaining sugar and salt in a large size mixing bowl. Make a well in the center and pour in your yeast mixture, remaining water, milk, 1 beaten egg, and butter. Using a wooden spoon vigorously stir flour into well, beginning in center and working toward sides of bowl, blending well to get rid of any lumps. Next, place dough onto a lightly floured surface. Dust your hands with flour and knead gently. Turn and repeat until the dough is silky and elastic (for about 15 minutes). Avoid too much kneading as its overdevelops the gluten in the flour and results in a tough crust.

Step 3

Mixing by a Stand Mixer – Combine flour, remaining sugar, salt, yeast mixture, water, milk, egg and butter in a large mixer bowl. Attach dough hook and turn machine to low speed. Beat until well mixed (for about 1 minute). Next, switch to medium speed and mix until dough is smooth and elastic (for about 10 minutes, continue kneading while gradually adding just enough extra flour for dough to lose its stickiness). If dough is dry and crumbly, add 1 tablespoon of warm water at a time, until dough is smooth and elastic.

Step 4

Once you have mixed and kneaded the dough, shape it into a ball and place in to a large bowl and cover with a cling film or damp kitchen towel. Let the dough rise in a warm place until it has doubled in size (for about 30 minutes). While this get ready jump in to next steps to prepare the filling.

For the Filling

Step 5

Heat the oil in a large sauce pan over medium high heat, when its hot add garlic, onion, chilli flakes, curry leaves, curry powder, ground pepper in to the sauce pan, fry it for about 3 minutes until onion and garlic are getting light brown colour.

Step 6

Now add mashed fish & salt in to the sauce pan mix well all together. Let it fry about 5 minutes.

Step 7

Then add mashed potato to the sauce pan mix well all together & let it cook for about further 2 minutes. Once the mixture is well combined add chopped spring onion & mix well once more, then take the sauce pan off the stove and set aside.

Remaining Steps

Step 8

When the dough is ready, use your fist to punch it down, to eliminate the air bubbles.Then roll the dough into a single roll & divide it in to 2 pieces and roll them with your hand till it get a round baton shape.

Step 9

Then divide each dough baton into 8 equal portions & roll them into balls and let them rise for about 10 minutes.

Step 10

Once the dough balls are risen & ready, sprinkle bit of flour on a dry flat surface and place a dough ball. By using a wooden dough roller shape the dough into flat thin sheet (about 4 to 5mm), make sure to get the round shape.

Step 11

Then add one full tablespoon of filling into the center of the flattened dough sheet. Once it done, now it’s time for the three-step folding process. Fold the left side of the sheet over the filling into a angular straight line, then fold the right side of the sheet over the filling towards the left side. Finally fold the bottom of the sheet upwards over the filling making a triangular shape. Make sure to pat the edges to seal any loose ends. Check the illustrated steps images.

Step 12

Repeat the last two steps for all the remaining dough balls & place them in a lined and buttered baking tray where folded side of the buns face bottom of the tray. Make sure to have enough space in between buns as the continue to rise a bit when they bake. Set this aside for about 30 minutes to rise.

Step 13

Once the buns are risen enough brush their top surface including all three sides with beaten egg by using a small brush.

Step 14

Place the baking tray in the middle section of a pre heated oven (200C) & bake them for 20 minutes. It’s ideal time to get them off the oven once fish buns get light golden brown colour. Let them warm down for about 5 minutes before serve.





Step by step directions in images: set 01

Step by step directions in images: set 01


Step by step directions in images: set 02

Step by step directions in images: set 02


Step by step directions in images: set 03

Step by step directions in images: set 03


Step by step directions in images: set 04

Step by step directions in images: set 04


Step by step directions in images: set 05

Step by step directions in images: set 05


Fish Bun (Maalu Paan, Malu Pan)

Fish Bun (Maalu Paan, Malu Pan)
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Comments

  6. Thanks a lot for this easy recipe because I’ve never made fish bun earlier and this was my first try. So happy bcoz it turned out so well and delicious from the first try.

    Reply

  8. Hi,
    Recipe sounds great. What kind of canned fish do you use. I live in the UK and I don’t think tinned mackerel is available.

    Thanks.

    Reply

    • Hi Malathi,
      Thanks for your comment, here I’ve used canned tuna chunks alternatively you can use mackerel as well. I think you can source them from Sainsbury’s, Tesco, Asda or in any Sri Lankan shops/mini supermarkets. Let me know how it’s turned up, catch you soon!

      Reply

  10. Following from my last post, my husband very quickly devoured a few in one go. He loved it. Could you kindly tell me if this bun freezes well? we’re a small family and I want to whip up a large enough batch so I don’t have to keep making dough! thanks in advance.

    Reply

  11. Thanks so much for this wonderful recipe. My husband’s Sri Lankan. But because we don’t live in Sri Lanka and I’ve never tasted it, i have to rely on recipes online. Your instructions are very clear and good simple preparation. One little adjustment i made was i used my own favorite no knead bread. It came out very well. My husband’s not back yet but I’m sure he’ll be very thrilled with this tasty fish bun! Thanks again!

    Reply

  12. ooooooooooo i miss my sri lanka & specially foodsssssss
    this malupan looking really taset too,,, i ll try to bake this…

    Reply

  15. Hi, I am Indian and I love your recipes. I will try to make this beautiful maalu paan. I hope I’ll be able!!

    Reply

  18. I thought this recipe is really dIfficult but i made these and it was realLy easy and super tasty, anyway thank you for this lovely recipe.

    Reply

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