Bahraini Fish Coconut Curry (Print Version)

Tender fish simmered in a spiced coconut sauce with aromatic Middle Eastern flavors.

# What You'll 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 coconut milk (1 can)
17 - 1/2 cup water
18 - Juice of 1/2 lemon
19 - Fresh coriander (cilantro), chopped, for garnish

# How To:

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 the chopped onion and cook until golden brown, about 5 to 7 minutes.
03 - Stir in the 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 all ground spices into the pan and stir 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 sauce. Cover and simmer gently for 12 to 15 minutes until the fish is thoroughly cooked and tender.
08 - Adjust seasoning with additional salt and lemon juice as needed. Garnish with chopped fresh coriander.

# Expert Tips:

01 -
  • The fish stays impossibly tender while the coconut-spiced sauce wraps around each bite like a warm embrace.
  • It's ready in under an hour but tastes like you've been cooking all day, which feels like a small kitchen victory.
  • Naturally pescatarian, dairy-free, and gluten-free, yet nobody at the table will feel like they're missing anything.
02 -
  • Don't skip the initial turmeric coating on the fish—it's not just flavor, it's also a signal that your fish is ready to cook, and it keeps the pieces from sticking to the pan.
  • The gentle simmer is everything; a rolling boil will turn your tender fish into rubbery pieces and the coconut sauce can separate or look broken instead of silky.
  • Taste at the end; sometimes your tomatoes need more salt, sometimes your spices need more time to really sing, and that final squeeze of lemon is what makes people ask for the recipe.
03 -
  • Keep your heat medium and resist the urge to turn it up; a patient simmer creates tender fish and a sauce that coats the back of a spoon, not one that separates or tastes harsh.
  • Prep everything before you begin cooking—once the pan is hot, you're moving through steps quickly, and having your fish cut, your spices measured, and your aromatics chopped keeps you from scrambling and losing that crucial fragrant moment.
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