Bahraini Fish Coconut Curry (Print)

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

# What You Need:

→ Fish

01 - 21 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 - 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

# Directions:

01 - Pat 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 chopped tomatoes and cook until soft, 3 to 4 minutes.
05 - Sprinkle all ground spices into the pan; stir for 1 to 2 minutes until aromatic.
06 - Pour in coconut milk and water. Bring to a gentle simmer.
07 - Add 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.

# Helpful Hints:

01 -
  • The fish stays tender and almost buttery while the sauce builds flavor from the ground up, no rushing required.
  • It's genuinely simple enough for a weeknight but impressive enough that people think you've been planning it all day.
02 -
  • The fish needs to stay gentle—once it's cooked through, it's done, and even a couple extra minutes can turn it from tender to fragile.
  • Don't skip the turmeric resting step; it changes how the fish absorbs salt and flavor in a way that actually matters.
03 -
  • Toast your ground spices in the dry pan for thirty seconds before adding them to the aromatics if you want to unlock something extra in their flavor.
  • Use full-fat coconut milk and don't dilute it too much—the sauce should coat the back of a spoon when it's finished, not look thin or watery.
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