Bahraini fish coconut curry (Printable)

Tender fish simmered in a spiced coconut sauce with aromatic herbs and warm spices.

# What You Need:

→ Fish

01 - 1.3 lb firm white fish fillets (e.g., cod, snapper, 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 (about 1 tbsp)
08 - 1–2 green chilies, thinly sliced (adjust to taste)
09 - 2 medium 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 evenly with salt and turmeric. Set aside for 10 minutes to marinate.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook 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 the marinated fish pieces to the skillet. Cover and let simmer gently for 12 to 15 minutes, or until fish is tender and fully cooked.
08 - Season to taste with additional salt and lemon juice.
09 - Sprinkle chopped coriander over the curry and serve immediately with steamed rice or flatbread.

# Expert Suggestions:

01 -
  • The coconut curry becomes silky and forgiving, so even if your timing isn't perfect, the fish stays tender and the sauce tastes like home.
  • It's naturally pescatarian and comes together in under an hour, making it feel luxurious without the fuss.
02 -
  • Never let the curry boil rapidly once the fish is in; gentle simmering keeps the flesh tender and the sauce silky, while a rolling boil will shred your fish and break the coconut milk apart.
  • Add the lemon juice at the end, not the beginning—it's the final note that brings all those spices into focus, and timing matters more than you'd think.
03 -
  • If you're cooking for people who are sensitive to heat, slice the green chilies in half lengthwise and remove the seeds before slicing—they'll add flavor without overwhelming spice.
  • Leftovers taste even better the next day when the flavors have had time to mingle and deepen, so don't hesitate to make extra.
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