Thalapath (Sailfish) is a celebrated Sri Lankan premium dry fish with large, meaty pieces and a rich, layered flavour. Traditionally simmered into coconut-milk curries served with red rice and pol sambol.

Soak the pieces for 15–20 minutes to soften and reduce saltiness, drain, then sear in a hot pan. Build a coconut curry with onion, pandan, curry leaves, garlic, ginger, Sri Lankan roasted curry powder and chilli — simmer until tender.

Ceylo delivers Thalapath dry fish across the UK. We are a Sri Lankan grocery online UK shop sourcing dry fish, spices and pantry staples directly from Sri Lankan producers.

Sailfish yields larger, firmer fillets that hold their shape in long cooks. Drying concentrates the natural oils and umami, giving Thalapath its distinctive depth of flavour.

No — sealed in a cool, dry cupboard is fine. For best long-term storage, transfer to an airtight container after opening or freeze in portions.