Bahraini Fish Coconut Curry (Printable)

Tender fish cooked in a fragrant spiced coconut sauce with fresh aromatics and warm spices.

# Ingredient List:

→ Fish

01 - 1.3 lb firm white fish fillets (e.g., cod, snapper, or hammour), cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp ground turmeric

→ Aromatics

04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped
06 - 4 garlic cloves, minced
07 - 1 thumb-sized piece fresh ginger, grated
08 - 1–2 green chilies, finely sliced (adjust to taste)
09 - 2 tomatoes, chopped

→ Spices

10 - 1 1/2 tsp ground coriander
11 - 1 tsp ground cumin
12 - 1/2 tsp ground cinnamon
13 - 1/2 tsp ground black pepper
14 - 1/2 tsp paprika
15 - 1/4 tsp ground cardamom

→ Curry Sauce

16 - 13.5 fl oz coconut milk (1 can)
17 - 1/2 cup water
18 - Juice of 1/2 lemon
19 - Fresh coriander (cilantro), chopped, for garnish

# How to Prepare:

01 - Pat the fish pieces dry and toss with salt and turmeric. Let rest for 10 minutes.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown, about 5 to 7 minutes.
03 - Stir in minced garlic, grated ginger, and sliced green chilies. Cook for 1 minute until fragrant.
04 - Add chopped tomatoes and cook until softened, approximately 3 to 4 minutes.
05 - Sprinkle in ground coriander, cumin, cinnamon, black pepper, paprika, and cardamom. Stir continuously for 1 to 2 minutes until aromatic.
06 - Pour in coconut milk and water, bringing the mixture to a gentle simmer.
07 - Add marinated fish to the simmering sauce. Cover and cook gently for 12 to 15 minutes until fish is tender and fully cooked.
08 - Adjust seasoning with salt and lemon juice. Garnish with chopped fresh coriander. Serve hot with steamed rice or flatbread.

# Expert Suggestions:

01 -
  • The fish stays impossibly tender while the sauce clings to every piece with whispered spice and coconut sweetness.
  • It comes together in under an hour, making it perfect for weeknights when you want something that tastes like you've been cooking all day.
  • The balance of heat, earthiness, and brightness makes it feel special enough for guests but easy enough to repeat whenever hunger strikes.
02 -
  • Dry your fish completely before seasoning or it won't cook through evenly and will steam instead of gently poaching in the sauce.
  • Add the fish pieces only after your sauce is simmering; cold fish in hot liquid risks it seizing up and becoming tough rather than tender and flaky.
  • Taste as you go with the lemon juice—it's easy to add more but impossible to take back, and the right amount should make you taste the coriander and spices more vividly.
03 -
  • If your coconut milk separates, that's normal and fine; the fat is actually what carries flavor, so don't discard it.
  • Keep a small bowl of extra lemon wedges at the table so people can adjust the brightness to their taste without you having to remake the whole dish.
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