Popularly known as thirukkai in tamil. The flesh of Thirukkai/Stingray fish is delicate, and the meatiest parts are the fins, cheeks and liver. Other parts of Thirandi fish are chewy. Usually it tastes like a combination of fish and lobster. Thirukkai recipes can be found in many coastal areas around the world. In India, it is used as part of spicy curries and fries. Thirukkai meen curry is a very popular seafood item in Tamil Nadu and Kerala.