Bahraini Fish Coconut Curry (Printable Version)

Tender fish cooked gently in a spiced coconut sauce with fresh herbs and warm spices.

# What You'll Need:

→ Fish

01 - 1 lb 5 oz 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 - 14 fl oz coconut milk (1 can)
17 - 1/2 cup water
18 - Juice of 1/2 lemon
19 - Fresh coriander (cilantro), chopped, for garnish

# Directions:

01 - Pat the fish pieces dry and toss with salt and turmeric. Set aside for 10 minutes.
02 - Heat oil in a large pan over medium heat. Add onion and sauté until golden brown, about 5 to 7 minutes.
03 - Stir in garlic, ginger, and green chilies; cook for 1 minute until fragrant.
04 - Add tomatoes and cook until soft, about 3 to 4 minutes.
05 - Sprinkle in all the ground spices; stir for 1 to 2 minutes until aromatic.
06 - Pour in coconut milk and water. Bring mixture to a gentle simmer.
07 - Add the marinated fish pieces. Cover and simmer gently for 12 to 15 minutes, or until fish is cooked through and tender.
08 - Adjust seasoning with salt and lemon juice. Garnish with chopped coriander and serve hot with steamed rice or flatbread.

# Expert Advice:

01 -
  • The fish stays impossibly tender because the coconut milk is gentle, never harsh or overpowering.
  • It tastes like someone cared about making it, but honestly, it's faster than ordering takeout.
  • You can taste every spice individually, yet somehow they all work together like they've known each other forever.
02 -
  • Don't skip the turmeric on the fish—it's not for color, it's a flavor builder that works with the spices in the sauce.
  • Coconut milk can split if the heat is too high, so medium heat and a gentle simmer are non-negotiable; watch for a quiet, steady bubble, not a rolling boil.
  • The lemon juice at the end isn't optional—it transforms the entire dish from good to memorable.
03 -
  • Make sure your fish is truly dry before seasoning—moisture is the enemy of proper flavor absorption and even cooking.
  • Taste as you go, especially with the salt and lemon juice; these two are your fine-tuning tools and shouldn't be rushed.
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