Spicy Fish and potato filling

Fish and potato is a great combination to make a filling. This is my way of making fish filling and it is my favourite. I use this filling for Fish Buns, Sri Lankan rolls, Fish Patties (fish pies) and Puff pastry. The filling can be made a day ahead and stored in the refrigerator to save time on the day you making buns. 

Ingredients

1 large canned Tuna/ Salmon or any boiled fish (around 200g)

1 sprig of curry leaves

1 piece of rampe/ pandan leaves

1/4 tsp mustard seeds
1 tsp ginger garlic paste
1/4 tsp turmeric powder

1 tsp chili powder
1 tsp curry powder
2 tsp pepper powder
4 medium sized boiled potatoes 
3 small green Chillies (finely, chopped)
1 medium sized onion (finely, chopped)
1/2 piece of tomato (finely, chopped)
2 tbsp sunflower oil/ any other oil
2 cloves (optional)
a small piece of cinnamon stick (optional)
Salt (as per taste)

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the chopped onions and sauté until they become translucent.
3. Add the ginger garlic paste, and green chilies. Sauté for another 2-3 minutes until fragrant.
4. Stir in the turmeric powder, chili powder, and curry powder.
5. Add the torn curry leaves and rampe and cook for another minute, allowing the spices to release their aroma.
6. Add the flaked fish to the skillet and mix well with the sautéed aromatics and spices.
7. Cook for about 2-3 minutes, stirring continuously to ensure the fish is well-coated with the spices.
8. Incorporate the mashed potatoes into the fish mixture. Mix thoroughly to combine everything evenly. Cook for another 2-3 minutes, allowing the flavors to meld together.
9. Season the mixture with salt and pepper to taste.
10. Remove the filling from the heat and let it cool completely before using it as filling.