Bahraini Fish Coconut Curry (Printer version)

Tender white fish simmered in a fragrant spiced coconut sauce with vibrant aromatics and warm spices.

# What You'll Need:

→ Fish

01 - 1.3 lbs 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 canned coconut milk
17 - 1/2 cup water
18 - Juice of 1/2 lemon
19 - Fresh coriander (cilantro), chopped, for garnish

# Directions:

01 - Pat fish pieces dry and toss with salt and turmeric. Let rest for 10 minutes.
02 - Heat vegetable oil in a large pan over medium heat. Add onion and cook until golden brown, about 5-7 minutes.
03 - Stir in garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
04 - Add chopped tomatoes and cook until softened, approximately 3-4 minutes.
05 - Sprinkle ground coriander, cumin, cinnamon, black pepper, paprika, and cardamom. Stir for 1-2 minutes until aromatic.
06 - Pour in coconut milk and water. Bring mixture to a gentle simmer.
07 - Add marinated fish pieces. Cover and simmer gently for 12-15 minutes until fish is cooked through and tender.
08 - Adjust salt and stir in lemon juice to taste.
09 - Sprinkle with chopped coriander and serve hot, accompanied by steamed rice or flatbread.

# Expert Advice:

01 -
  • The coconut curry creates this silky, warming sauce that clings to tender fish without any heaviness.
  • It's faster than you'd expect for something this fragrant and satisfying, ready in under an hour from start to table.
  • You get to play with spices in a way that feels bold without being intimidating, and it's naturally gluten-free and dairy-free.
02 -
  • Don't skip the turmeric resting step—those ten minutes let the fish absorb the seasoning so it tastes seasoned from the inside out, not just coated on the surface.
  • Keep the heat gentle once the fish goes in; high heat will break it into pieces and make the sauce cloudy instead of silky and smooth.
  • Taste and adjust lemon juice last, because coconut milk can sometimes mask acidity, and you need just enough brightness to make all those spices sing.
03 -
  • For deeper flavor, add a pinch of saffron or a dried lime (loomi) with the spices—either one adds complexity that makes people ask what the secret ingredient is.
  • Coconut milk quality matters; shake the can well or buy full-fat versions from Asian markets, which often have better flavor than the thin grocery store versions.
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