Bahraini Fish Coconut Curry (Print Version)

Tender fish simmered in a fragrant spiced coconut curry with aromatic herbs and spices.

# What You Need:

→ Fish

01 - 1.32 lbs 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, finely sliced
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:

01 - Pat fish pieces dry, then toss with salt and turmeric. Let sit for 10 minutes.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown, approximately 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 for 3 to 4 minutes until softened.
05 - Sprinkle all ground spices over the mixture and stir continuously for 1 to 2 minutes to release their aromas.
06 - Pour in coconut milk and water. Bring to a gentle simmer over medium-low heat.
07 - Add marinated fish pieces to the simmering sauce. Cover and cook gently for 12 to 15 minutes until fish is tender and cooked through.
08 - Adjust seasoning with additional salt and lemon juice to taste. Garnish with chopped fresh coriander.
09 - Serve hot alongside steamed basmati rice or flatbread for a traditional accompaniment.

# Expert Advice:

01 -
  • The coconut sauce is silky and forgiving—it holds the fish gently while every spice gets its moment to shine.
  • It comes together faster than you'd expect, making it perfect for weeknights when you want something that feels special.
  • The balance of warmth from cinnamon and cardamom with the brightness of lemon feels like it was made for serving to people you care about.
02 -
  • Don't skip the resting step for the fish; it's the difference between flaky, tender pieces and ones that fall apart or stay rubbery.
  • Coconut milk separates when it sits—that's completely normal and actually what you want; the thick cream rises to the top and adds richness to the sauce.
  • If your sauce looks too thin after adding the fish, simmer uncovered for a few extra minutes to reduce it; if it's too thick, add a splash of water.
03 -
  • Make the sauce entirely, taste it, and adjust the spices before adding the fish—it's much harder to fix once everything is combined.
  • Leftover curry actually improves overnight as the flavors deepen; gently reheat it with the lid on to keep the fish from drying out.
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