500g Thalapath Fish cut in cubes
20g Tamarind
1/2 teaspoon tumeric powder (Kaha)
2 table spoons fresh peper (crushed)
2 table spoons red chilli powder
(You could reduce the amount of pepper and chilli if you think it will be too hot)
2 sprigs of curry leaves (Karapincha)
2" peice of cinnamon
3 cloves of garlic (crushed)
1/4 teaspoon fenugreek seeds (Uluhaal) slighly roasted
Salt to taste
1 cup Water

Wash the fish thoroughly, drain the water. Add salt, tumeric powder, pepper, chillipowder, curry leaves cinnamon, chopped garlic, fenugreek seeds and mix. Leave aside for 15 minutes.

Meantime in a 1/2 cup water dissolve the Tamarind until it forms a thick juice, drain properly, and add to the fish mixture. Add the balance 1/2 cup of water, mix well.
Cook over medium heat until the fish curry boils well and then reduce the heat and cook for at least 1/2 an hour.
Do not stirr the fish curry while cooking.

Taste the curry for salt and sour taste add tamarind juice/salt if required.

Goes well with Stringhoppers and Coconut sambal.
The fish Kelawalla and Hurulla too could be cooked in the same way.