Back to 20 servings filling 1 tbsp vegetable oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 small green chili, finely sliced; more for extra heat 1.5 tsp Sri Lankan curry powder 0.75 tsp chili flakes, adjust to taste 1 tsp salt, plus more to taste 0.5 lb tuna or mackerel, canned, drained and flaked; minced chicken or beef can be used instead 1 medium carrot, finely grated, optional 2 medium potatoes, boiled and mashed until smooth 1 tbsp tomato ketchup crepes 1 cup all-purpose flour 1 large egg 1.125 cups milk and water mixture, equal parts, for a thin, pourable batter salt, a pinch oil or butter, a little, for wiping the pan coating 2 eggs, lightly beaten, for the dipping wash 2 tbsp all-purpose flour, whisked into the beaten eggs 1.5 cups dried breadcrumbs vegetable oil, plenty, for deep frying
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1 Step 1: Saute the onion, garlic and green chili in the oil over medium heat until translucent and fragrant.2 Step 2: Stir in the curry powder, chili flakes and salt and cook for about 30 seconds without letting them burn.3 Step 3: Add the grated carrot and flaked fish, break it up and cook with the spices for about 2 minutes.4 Step 4: Mix in the mashed potato and ketchup until thick and cohesive. Season to taste, keeping the filling fairly dry, then cool completely.5 Step 5: Whisk the egg and salt, then gradually add the flour and milk-water mixture to make a thin, pourable batter. Rest for 15 to 20 minutes.6 Step 6: Cook thin crepes in a lightly greased non-stick pan over medium-low heat on one side only, until set and pale with the edges lifting. Do not brown them.7 Step 7: Place about 1.5 to 2 tablespoons of filling near the bottom edge of each crepe, fold in the sides, then roll tightly and seal the edge with a little water or egg wash.8 Step 8: Dip each roll in the egg and flour wash, then coat in breadcrumbs. For a crunchier crust, repeat the dip and coating.9 Step 9: Heat plenty of oil to 350°F (175°C), or medium-high heat in a deep pan, and deep fry the rolls in small batches for 3 to 4 minutes until deep golden brown. Do not overcrowd the pan.10 Step 10: Drain the rolls on a wire rack or paper towels and serve hot.getsaucepan.com/r/03227379-8342-5acb-828d-4b66207a1ecf
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