Bahraini Fish Coconut Curry (Printable)

A warming dish featuring tender fish in a spiced coconut sauce with Middle Eastern aromatics.

# 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 - 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 the fish pieces dry and 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 - Incorporate 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 marinated fish pieces to the sauce. Cover and simmer gently for 12 to 15 minutes until the fish is tender and cooked through.
08 - Adjust seasoning with additional salt and lemon juice to taste. Garnish with chopped fresh coriander.

# Expert Advice:

01 -
  • The coconut milk mellows the spices into something creamy and approachable, even if you've never made curry before.
  • It comes together in under an hour, making it perfect for a weeknight dinner that tastes like you've spent all day cooking.
  • Fish stays impossibly tender when you treat it gently, and this recipe teaches you exactly how.
02 -
  • Dry fish before seasoning—any moisture clinging to the fillets will cause them to stick and tear, so that paper towel step is non-negotiable.
  • Keep your heat at medium or medium-low once the coconut milk goes in; high heat can cause it to separate and turn grainy, breaking the sauce's silky promise.
  • Add the fish in one layer if possible, letting it cook gently rather than crowding the pan and steaming it into mushiness.
03 -
  • If your coconut milk looks separated when you open the can, whisk it together before measuring—it's still perfect, just settled.
  • Toast your whole spices in a dry pan for thirty seconds before grinding them yourself; the difference in flavor is the difference between good and transcendent.
  • Keep a small dish of lime wedges and fresh coriander at the table so people can adjust the brightness to their taste—it's a small gesture that says you respect how they want to experience the food.
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