Bahraini Fish Coconut Curry (Printable Version)

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

# What You Need:

→ Fish

01 - 1.3 lb 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 - 14 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:

01 - Pat the 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, about 3 to 4 minutes.
05 - Sprinkle in all ground spices and 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 cooked through and tender.
08 - Adjust seasoning with salt and lemon juice. Garnish with chopped coriander. Serve hot with steamed rice or flatbread.

# Expert Tips:

01 -
  • The fish stays impossibly tender while the coconut sauce becomes rich and deeply flavorful without being heavy.
  • It comes together in under an hour, so you can have something that tastes like you've been cooking all day.
  • It's naturally dairy-free and gluten-free, but no one needs to know because it tastes too good to be healthy.
02 -
  • Don't skip the step where you brown the onions—rushing past that golden stage means your sauce loses its subtle sweetness and depth.
  • Add the fish gently and keep the heat low; aggressive boiling will cause it to fall apart into small flakes instead of staying in tender chunks.
03 -
  • If your coconut milk seems separated with a thick cream on top, don't stir it before opening—use that rich cream as your first pour into the pan for extra lush sauce.
  • Keep a small bowl of ice water nearby while cooking; if the spices ever start to smell sharp or burnt, a tiny splash into the pan saves everything.
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