Description
Sting Ray — Thirukkai in Tamil — is a flat fish with soft, sweet flesh set in cartilage (no hard bones), a South Indian and Sri Lankan favourite for a deep, spicy curry.
Loved across communities
A robust, traditional favourite in Tamil and Sri Lankan Tamil homes. Thirukkai is loved for its soft, boneless flesh and the way it soaks up a fiery, tangy gravy.
Popular dishes
The classic is thirukkai kuzhambu — a spicy, tamarind-bright stingray curry — alongside a thirukkai fry and roasted stingray wings.
Recipe ideas
Cook it in a Goan fish curry or a mild fish sothi. More in our seafood recipes.
Prepared your way, packed fresh
We clean and cut it to order, ready 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 Sting Ray the same as Thirukkai?
Yes — Thirukkai in Tamil. It’s the flat ray with soft, sweet flesh loved for a spicy curry.
Does it have bones?
No hard bones — just soft cartilage — so it’s easy to eat and a favourite for a hearty curry.
What does stingray taste like?
Soft and sweet with a rich texture that drinks up a tangy, spicy gravy beautifully.
What’s the best way to cook it?
A spicy tamarind curry (thirukkai kuzhambu) is the classic; the wings also roast and fry well.
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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