Bahraini Fish Coconut Curry (Printer-friendly)

Tender fish gently cooked in spiced coconut sauce with aromatic herbs and spices.

# Required Ingredients:

→ Fish

01 - 1.3 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 (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 Steps:

01 - Pat fish pieces dry and toss with salt and turmeric. Let rest for 10 minutes.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook until golden brown, about 5–7 minutes.
03 - Add minced garlic, grated ginger, and sliced green chilies to the pan. Stir and cook for 1 minute until fragrant.
04 - Incorporate chopped tomatoes and cook until softened, approximately 3–4 minutes.
05 - Sprinkle in ground coriander, cumin, cinnamon, black pepper, paprika, and cardamom. Stir continuously for 1–2 minutes to release aromas.
06 - Pour in coconut milk and water. Bring mixture to a gentle simmer.
07 - Add marinated fish chunks to the simmering sauce. Cover and simmer gently for 12–15 minutes until fish is tender and cooked through.
08 - Adjust seasoning with salt and lemon juice. Garnish with chopped fresh coriander. Serve immediately with steamed rice or flatbread.

# Expert Suggestions:

01 -
  • The coconut milk softens everything into pure comfort while the spices remind you why you love cooking in the first place.
  • Tender fish cooks in under 20 minutes, so you can have something restaurant-worthy on the table without the stress.
  • It's naturally dairy-free and gluten-free, which means you can feed almost anyone without a second thought.
02 -
  • The fish continues to cook even after you remove it from heat, so pull it off the stove when it's just barely translucent in the thickest part—you'll be grateful you did.
  • Never let the curry boil hard once the fish is in; the gentle simmer is what keeps the fish intact and tender instead of breaking apart into sad little pieces.
  • A squeeze of fresh lemon at the very end transforms everything, bridging all those warm spices with brightness that makes people taste each element more clearly.
03 -
  • Toast your spices lightly in a dry pan before grinding them yourself if you have the time; the difference in depth and freshness is worth the extra five minutes.
  • Always taste the sauce before adding the fish so you know you're starting with the balance you want—it's much harder to adjust once everything is simmering together.
  • Coconut milk separates as it sits, so shake the can well before opening, and if you notice the cream has risen to the top, gently warm it together before pouring.
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