Rayalaseema Fish Curry

A more austere, land-driven fish curry than coastal Andhra preparations — river fish or marine fish cooked in a thick paste of dried red Guntur chillies, onion, tamarind, and a minimal whole-spice base tempered in sesame oil. No coconut milk, no fresh coconut; the Rayalaseema fish curry reflects the inland character of the region where fish is less abundant than on the coast. The sesame oil lends a nutty depth specific to Rayalaseema cooking; the tamarind-chilli combination provides both sourness and heat without any softening agent. Eaten with rice or jonna rotte.