Sri Lankan Fish Rolls

මාළු රෝල්

A slice of cake is perfect to be served with a scope of vanilla ice cream.

Sri Lankan Fish Rolls are a popular savoury tea time snack.

The rolls are made by wrapping the savoury filling in a thin pancake, where the pancake roll is breaded and deep-fried till crispy. The savoury filling including mashed tuna fish and potatoes which has been seasoned with Ralahami Black Pepper.

Makes 72

2 hrs.

Preparation

30 mins.

Frying

5 mins.

Resting

Roll Filling Ingredients

1kg potatoes
800g tuna fish
3 onions
6 garlic cloves
8 green chillies
10 tsp. Ralahami Black pepper
7 tsp. salt

Pancake Ingredients

Coating Batter Ingredients

Extras

Utensils

Peeler
Masher
Large Wok
Large Bowl
2x Large Saucepans
Small Frying Pan
Deep Fryer
Colander

Instructions

1.

In the two separate large saucepans, boil the potatoes and tuna fish.

*Boiling the potatoes beforehand will make it easier to peel and then mash the potatoes.

2.

To see that the potatoes are boiled- using a fork press into the potatoes.

If the potatoes are soft when pressed into- remove from the heat and peel the potato skin.

3.

Using a fork, press into the tuna to see that it is boiled and has a soft texture.

If the fish has a soft texture- remove it from the heat.

4.

In two separate large bowls, mash the potatoes and the tuna fish.

5.

3 onions
6 garlic cloves
8 green chillies

Finely slice the onion, garlic cloves and green chillies.

6.

On medium heat, heat 1 tbsp. olive oil in a large wok and add the sliced onions and garlic cloves to temper in the oil.

Leave to temper for about 2 minutes.

7.

Add the green chillies and temper for a further 3-4 minutes.

8.

Reduce to low heat, and add the mashed potatoes and tuna fish and mix to combine.

9.

10 tsp. Ralahami Black pepper
7 tsp. salt

Add the Ralahami Black pepper and salt, and mix to combine and allow to temper for about 10 minutes.

10.

Remove from the heat and allow the filling to cool.

Prepare the pancake mixture to make the pancakes for filling of the Rolls.

11.

1000g plain flour
2 eggs
2 tsp. salt
400ml coconut milk
1200ml water

In a large mixing bowl, sift the plain flour.

Add the eggs and salt and begin to mix by adding coconut milk.

Then gradually add water to get the right consistency for the pancake batter.

*A batter that is not too thick or too thin.

12.

Place a small frying pan over low heat.

Add a small quantity of olive oil into a folded piece of kitchen towel and rub a little of the oil in the frying pan.

13.

When the pan is heated, using a ladle spoon, pour ½ spoon of the batter and swirl it around the pan.

14.

Cook for the pancake for about 3-5 minutes, flipping the pancake on both sides.

15.

Whilst making the pancake- simultaneously add the filling to the pancake.

16.

Place a small quantity of the filling at the bottom of the pancake, leaving some space to fold over the filling.

17.

Bring the two ends of the pancake to the middle.

Start rolling the pancake- making sure it is tightly rolled.

18.

Damps your index finger in the small bowl of water- run the watered finger along the edge of the pancake and seal the roll.

19.

Repeat steps 13-18- to make the pancakes, using all of the batter and the filling to make the Rolls.

20.

*PLEASE NOTE: The Rolls- where the filling is added to the thin pancake, can be stored in the freezer and used at a later day. When using them on a later day- defrost them the day before or in the morning and then coat them in breadcrumbs and fry to a crispy texture.

21.

Prepare the coating batter for the Rolls.

*PLEASE NOTE: The batter coating ingredients is not for the total number of Rolls listed on the Recipe, but for about 15-20 Rolls, as the remainder of the Rolls were stored in the freezer to be used on a later day.

22.

600g self-raising flour
1 egg
water

In a mixing bowl, sift the self-raising flour, and then add the egg and mix to combine.

Gradually add water and mix to combine to make a slightly thick batter to coat the Rolls in.

23.

Breadcrumbs

Add the breadcrumbs to an old newspaper or square plate.

24.

First, dip the Roll into the four coating batter- thoroughly coating the Rolls in the batter.

Then coat the Rolls in the breadcrumbs and place them in a baking tray.

Repeat this step, till all the Rolls are dipped in the flour batter and coated in breadcrumbs.

25.

Heat the oil in either a Deep Fryer or a small deep frying pan.

Line a colander with kitchen paper towels.

Drop a few breadcrumbs to see that the oil is heated.

26.

Fry the rolls for about 4-7 minutes and unload to a colander lined with kitchen paper towels.

Depending on what is used to fry the Rolls- can fry about 4-5 Rolls in the deep fryer and about 2-3 Rolls in the small deep frying pan.

27.

Allow the Rolls to cool for a few minutes.

The Rolls are best enjoyed whilst warm and with a cup of tea.

28.

The Rolls can be stored in an airtight container and keep refrigerated for up to 2-3 days.

Prior to eating the Rolls, warm them in the oven at 120°C (100°C fan oven) for about 5-8 minutes.

If not sufficiently warm after 8 minutes, warm in the oven for further 2-3 minutes.

Have you tried this recipe?

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