Bahraini fish coconut curry (Printable)

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

# What Goes In:

→ Fish

01 - 1.3 lb 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, thinly 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

# How to Make It:

01 - Pat fish pieces dry, then toss with salt and turmeric. Let rest for 10 minutes.
02 - Heat oil in a large skillet over medium heat. Add chopped onion and sauté 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, about 3 to 4 minutes.
05 - Sprinkle in ground coriander, cumin, cinnamon, black pepper, paprika, and cardamom; 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 until fish is tender and cooked through.
08 - Adjust seasoning with additional salt and lemon juice to taste.
09 - Sprinkle chopped fresh coriander on top and serve hot alongside steamed rice or flatbread.

# Expert Advice:

01 -
  • The fish becomes impossibly tender while the sauce clings to every bite with warmth and depth you won't find in everyday cooking.
  • It comes together in under an hour, yet tastes like you've been simmering it all afternoon.
  • One pot means less cleanup and more time enjoying what you've made.
02 -
  • Overcooking fish by even a few minutes turns it from tender to rubbery, so set a timer and stay close to the stove during that final simmer—it's the difference between heaven and regret.
  • Blooming your spices in the hot oil before adding liquid coaxes out flavors that would otherwise stay locked away in the powder; skip this and the curry tastes flat.
  • Tasting as you go and adjusting at the very end is how you make it sing—salt brightens, lemon juice adds snap, and your intuition matters more than any recipe at this stage.
03 -
  • Cut your fish into generous chunks rather than thin fillets—they hold together better and stay tenderer because they're less likely to overcook on the outside before the inside cooks through.
  • If your coconut milk separates in the can, that's normal and good; just stir it together, and if you want extra richness, use the cream from the top.
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