Marlin/ Thalapath is a popular fish in Sri Lanka.  It can be cooked in different ways. One way is with out any coconut milk. Its a spicy, thick , fragrant  curry that can be kept for several days.  Always fish is better the next day as it helps to absorb all the flavours to it. I like this curry for several reasons. This can b e served with rice,  bread  or even with milk rice.

The gravy is very thick and so simple to make. My grand mother used to do this very often. This is a complete copy cat of her recipe….

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This is about 500 g Marlin and will serve 4-6 people.

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Get all the ingredients closer to you. several goraka, green chillies to your taste, few cloves of garlic, 3-4 inches cinnamon, one large onion cut in to four, several curry leaves, 1 tsp chilli powder, 1/2 tsp curry powder, 1/2 tsp pepper and enough salt to taste. Please note that always you can adjust the spices to your taste.

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Add all the spices in to a food processor and puree it or use your grinding stone to grind to a smooth paste.

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Add the pureed mix on to the fish.

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Add a several more table spoons of water if you find its thick.

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Cook on a very low heat until it thickens.