Bahraini Fish Coconut Curry (Print Version)

Tender fish cooked in spiced coconut sauce with aromatics and warm spices for a comforting main.

# Ingredient List:

→ Fish

01 - 1.3 lb (600 g) firm white fish fillets (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 (400 ml) coconut milk (1 can)
17 - 1/2 cup water
18 - Juice of 1/2 lemon
19 - Fresh coriander (cilantro), chopped, for garnish

# Recipe Steps:

01 - Pat the fish pieces dry, then toss with salt and turmeric. Let rest for 10 minutes.
02 - Heat vegetable oil in a large pan over medium heat. Add the chopped onions and cook until golden brown, about 5 to 7 minutes.
03 - Stir in minced garlic, grated ginger, and green chilies. Cook for 1 minute until fragrant.
04 - Add chopped tomatoes to the pan and cook until softened, about 3 to 4 minutes.
05 - Sprinkle in the ground coriander, cumin, cinnamon, black pepper, paprika, and cardamom. Stir continuously for 1 to 2 minutes until the spices release their aroma.
06 - Pour in the coconut milk and water, then bring the mixture to a gentle simmer.
07 - Add the marinated fish pieces to the simmering curry. Cover and cook gently for 12 to 15 minutes until the fish is tender and cooked through.
08 - Adjust seasoning with additional salt and squeeze in the lemon juice. Garnish with freshly chopped coriander and serve immediately.

# Expert Suggestions:

01 -
  • The fish becomes impossibly tender in just fifteen minutes, practically melting into the silky coconut sauce.
  • You get restaurant-quality depth of flavor from pantry spices, no exotic ingredients required.
  • It's naturally gluten-free and dairy-free, so you're not missing anything health-wise.
02 -
  • Don't overcrowd your pan or cook the fish at too high a temperature—it will break apart into sad little flakes instead of staying in beautiful, tender pieces.
  • If you have access to dried limes (loomi) or a tiny pinch of saffron, add either with the spices for a depth that feels almost mysterious to people eating it.
03 -
  • Use the freshest fish you can find and cook it the same day—this curry only works if your main ingredient is already beautiful.
  • Toast your spices in a dry pan for thirty seconds before measuring them if you have time; it wakes them up and makes the whole curry taste more vibrant and alive.
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