Madras fish curry is an onion and tomato based curry along with tamarind. There's more than one way to make a Meen kuzhmabu in Chennai. Many global chefs have come to the city in pursuit of this earthy recipe and have done their bit to popularise this iconic dish

     In almost the same way that many Mumbaikars still can't get themselves to say Mumbai - opting instead for Bombay, many Chennaites still cling to Madras. They will tell you that Madras is an emotion and Chennai is a city. That's one reason why many things intertwined with the identity of the city - especially among global audiences, continue to retain the Madras prefix. Food is a big part of that identity; it's why you still find Madras curry powder on supermarket shelves in London and then there's Madras fish curry.

    Many global chefs have come to the city in pursuit of this earthy recipe and have done their bit to popularise this iconic dish. Of course, despite their best intentions there are jarring inconsistencies, like suggesting basmati rice as an accompaniment with this spicy, tangy fish curry. It's almost like suggesting Kerala matta rice as an accompaniment for Rajma (instead of basmati rice)