Bahraini Fish Coconut Curry (Print Version)

Tender fish cooked in warm coconut sauce infused with aromatic Middle Eastern spices and herbs.

# Components:

→ Fish

01 - 1.3 lb firm white fish fillets (cod, snapper, or hammour), cut into large chunks
02 - 1 tsp salt
03 - ½ 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 ½ tsp ground coriander
11 - 1 tsp ground cumin
12 - ½ tsp ground cinnamon
13 - ½ tsp ground black pepper
14 - ½ tsp paprika
15 - ¼ tsp ground cardamom

→ Curry Sauce

16 - 14 fl oz canned coconut milk
17 - ½ cup water
18 - Juice of ½ lemon
19 - Fresh coriander (cilantro), chopped, for garnish

# Preparation Steps:

01 - Pat fish pieces dry and toss with salt and turmeric. Let marinate for 10 minutes.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onions 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 ground coriander, cumin, cinnamon, black pepper, paprika, and cardamom into the pan. Stir continuously for 1 to 2 minutes to release aromas.
06 - Pour in coconut milk and water. Bring mixture to a gentle simmer.
07 - Add marinated fish pieces to the simmering sauce. Cover and cook gently for 12 to 15 minutes until fish is tender and fully cooked.
08 - Season with additional salt if needed and stir in lemon juice.
09 - Sprinkle chopped fresh coriander over the dish and serve immediately, accompanied by steamed rice or flatbread.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The fish stays impossibly tender and flakes apart at the gentlest nudge, absorbing all those warming spices.
  • One pot means minimal cleanup, maximum flavor, and a weeknight dinner that feels like a celebration.
02 -
  • Don't skip patting the fish dry or letting it sit with the turmeric—these small steps prevent it from steaming in its own moisture and keep it from becoming rubbery.
  • The magic happens when you taste and adjust at the end; this isn't a set-and-forget recipe, and what feels perfect in your kitchen might need a different balance than what feels perfect in someone else's.
03 -
  • Don't skip the 10-minute rest with turmeric on the fish—it's a small step that prevents the fish from releasing too much moisture while it cooks.
  • If your coconut milk is very thick, thin it with a splash more water to create a silky sauce that clings to the fish rather than coating it.
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