A great meen kuzhambu lives or dies by the fish you choose. Some disintegrate in the gravy; others hold firm and soak up the masala. Here are the 6 best fish for fish curry.
By Chennai Meats
A great meen kuzhambu lives or dies by the fish you choose. Some fish disintegrate in the tangy tamarind gravy; others soak up the masala and hold firm. After years of serving Chennai's home cooks, here are the 6 fish that make the best fish curry — and why.
Firm, meaty slices that never fall apart, with a mild flavour that carries the kuzhambu masala beautifully. The single central bone makes it easy to eat. If you want the best and don't mind the price, this is it.
The classic Tamil kuzhambu fish. Slightly sweet flesh, holds together well, and its bright colour looks stunning in the gravy. Excellent value for a regular fish curry.
Cleaned & cut, at your door by 7–11 AM
Firm-textured with a robust flavour that stands up to strong Chettinad spices. Its low bone content and meaty bite make it a favourite for those who like a hearty fish curry.
An oily, deeply flavourful fish that gives the curry a rich taste. Very affordable and rich in omega-3, it's the everyday kuzhambu fish for many Tamil families.
Sold as boneless cubes, Kaala is perfect if you want a fish curry with zero bones — great for kids and elders. Its delicate flesh takes on the masala well.
Nearly boneless with soft flesh, shark is one of the safest fish for children. It works well in mild, everyday fish curries and the famous sura puttu.
15 varieties, cleaned & cut, delivered fresh before breakfast. Free delivery across Chennai.
For a special occasion, go with Vanjaram. For an everyday curry, Sankara or Ayila are perfect. If you're cooking for kids or elders who worry about bones, choose Kaala (boneless) or Paal Sura. Whichever you pick, fresh fish is the single biggest factor — day-old market fish never gives the same clean, sweet gravy.
