Sting Ray Fish Big

Sting Ray is a traditional coastal delicacy particularly beloved in Mangalorean and Goan kitchens. When slow-cooked, the flesh becomes tender and gelatinous, creating a rich, deeply satisfying curry. The natural collagen in the flesh thickens the gravy and gives the dish a unique, silky body.

• Key quality: Gelatinous, collagen-rich — thickens curries naturally
• Best for: Hagu Curry, Masala Fry, Coconut Curry, Tamarind-based dishes
• Cuisine: Mangalorean, Konkani, Goan