Bahraini Fish Coconut Curry (Print)

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

# Components:

→ 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 (1 can) coconut milk
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 vegetable oil in a large skillet over medium heat. Add onion and cook until golden brown, approximately 5 to 7 minutes.
03 - Stir in garlic, grated ginger, and sliced green chilies. Cook for 1 minute until fragrant.
04 - Add chopped tomatoes and cook until softened, about 3 to 4 minutes.
05 - Sprinkle in coriander, cumin, cinnamon, black pepper, paprika, and cardamom. Stir continuously for 1 to 2 minutes until aromatic.
06 - Pour in coconut milk and water, then bring the mixture to a gentle simmer.
07 - Place marinated fish into the simmering curry. Cover and cook gently for 12 to 15 minutes until fish is tender and fully cooked.
08 - Adjust seasoning by adding salt and lemon juice to taste.
09 - Sprinkle chopped fresh coriander over the curry and serve hot accompanied by steamed rice or flatbread.

# Chef Secrets:

01 -
  • The spices warm you from inside without overwhelming the delicate, tender fish.
  • Ready in under an hour, yet tastes like it simmered all afternoon.
  • Naturally dairy-free and gluten-free, so it works for almost any table.
02 -
  • Don't skip the ten-minute rest with the turmeric—it transforms the texture of the fish and helps it hold together in the sauce.
  • Gentle heat is everything; aggressive boiling breaks the fish apart and turns the sauce grainy instead of silky.
03 -
  • If your coconut milk is very thick, warm it slightly before pouring so it blends evenly into the sauce instead of clumping.
  • Add the lemon juice at the very end, just before serving, so its brightness doesn't fade into the heat.
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