Description
Malabar Trevally — Parai in Tamil, Vatta in Malayalam — is a firm, flavourful trevally with meaty flesh, a coastal favourite that rewards a good fry or a rich, tangy curry.
Loved across communities
Well loved in Tamil, Malayali and Sri Lankan coastal homes. It’s a satisfying, full-flavoured fish with firm flesh that stands up to bold spice without breaking up.
Popular dishes
The classics are a peppery parai fry and a tamarind vatta curry (meen kuzhambu). The firm steaks grill well too.
Recipe ideas
Cook it in a Goan fish curry or bake it as Fish Nirvana. More in our seafood recipes.
Prepared your way, packed fresh
We cut it to order — steaks for the pan or grill, or curry cut for the pot. Every order is prepared by hand, then vacuum-packed in an individually sealed bag and dispatched fresh on the day it leaves us, at £14.49 per kg.
Good to know
Is Malabar Trevally the same as Parai or Vatta?
Yes — Parai in Tamil, Vatta in Malayalam. It’s a firm, meaty trevally prized for frying and curry.
What does it taste like?
Full-flavoured with firm, meaty flesh — a fish with more depth than a mild white fish, and it carries spice well.
Does it have many bones?
It has a central bone and cuts into firm steaks, so it stays in neat pieces when cooked.
What’s the best way to cook it?
A peppery fry or a tangy tamarind curry are the classics; the firm steaks also grill nicely.
How is it packed for delivery?
Cut to order, vacuum-packed in a sealed bag and sent chilled, so it arrives fresh and clean with no leaks in the box.
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