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Cantonese & Dim Sum · Richmond Hill · $
Thai · Old Toronto · $$
South Indian · Scarborough · $$
Meen curry cooked in a clay pot with kodampuli and coconut milk — deeply sour, lightly spiced, and the kind of dish that defines the restaurant
Tangy, coconut-milk-based meen curry with a deep tamarind backbone and the characteristic sourness of Kodampuli (Malabar tamarind) — not for the timid
Indian & South Asian · North York · $$
Coconut-milk base sharpened with kokum and green chilli, carrying a clean acidity that lets the fish stay centre stage rather than disappearing into sauce
Dumplings & Noodles · Markham · $
Bouncy, QQ fish balls simmered in a fragrant curry broth — the textbook litmus test for any HK noodle shop, and these pass
South Indian · Scarborough · $
Tamarind-forward fish curry cooked in coconut milk with ground spices — intensely red, tangy, and fragrant with curry leaves
Trinco-style sour fish curry built on tamarind and dried spices — a brighter, thinner gravy than the richer southern Sri Lankan versions
Indian & South Asian · Scarborough · $$
Ilish prepared in mustard paste — the Bengali national dish done properly, with the fish's distinctive fatty richness intact
Indian & South Asian · Old Toronto · $
Tender slices of the prized oily fish braised in a pungent mustard-and-turmeric gravy that is unmistakably Bangladeshi in character
North Indian · Old Toronto · $
Bangladeshi fish cookery leans on mustard paste and green chili — expect an assertively flavored preparation that's markedly different from the cream-based gravies next door
Coconut milk-based fish curry with the tangy depth of kudampuli (Malabar tamarind), a defining dish of Kerala's coastal kitchen
Slow-cooked in a tamarind-and-coconut base with roasted curry leaf — bracingly sour and aromatic
