Bahraini Fish Curry Dish (Printable)

A fragrant, spiced coconut sauce complements tender fish for a comforting, flavorful meal.

# What You'll Need:

→ Fish

01 - 1.32 pounds firm white fish fillets (e.g., cod, snapper, or hammour), cut into large chunks
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground turmeric

→ Aromatics

04 - 2 tablespoons vegetable oil
05 - 1 large onion, finely chopped
06 - 4 garlic cloves, minced
07 - 1 thumb-sized piece fresh ginger, grated
08 - 1 to 2 green chilies, thinly sliced (adjust to taste)
09 - 2 tomatoes, chopped

→ Spices

10 - 1 1/2 teaspoons ground coriander
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon paprika
15 - 1/4 teaspoon ground cardamom

→ Curry Sauce

16 - 13.5 fluid ounces 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 It:

01 - Pat the fish pieces dry and toss with salt and turmeric. Set aside for 10 minutes.
02 - Heat oil in a large skillet over medium heat. Add onion and sauté until golden brown, about 5 to 7 minutes.
03 - Stir in garlic, ginger, and green chilies; cook for 1 minute until fragrant.
04 - Add chopped tomatoes and cook until softened, about 3 to 4 minutes.
05 - Sprinkle in all ground spices and stir for 1 to 2 minutes until aromatic.
06 - Pour in coconut milk and water, then bring the mixture to a gentle simmer.
07 - Add the marinated fish pieces, cover, and let simmer gently for 12 to 15 minutes until fish is cooked through and tender.
08 - Adjust seasoning with additional salt and lemon juice. Garnish with chopped coriander and serve immediately alongside steamed rice or flatbread.

# Expert Advice:

01 -
  • The fish stays impossibly tender while the coconut milk carries spices that feel both exotic and deeply familiar.
  • It comes together in under an hour, but tastes like you've been cooking all day.
  • One pot means less cleanup, and the aroma filling your kitchen is worth every minute.
02 -
  • Don't overcrowd the pan when adding fish—give each piece space so it cooks evenly and stays tender instead of steaming.
  • The turmeric step at the beginning seems small, but it's what prevents the fish from falling apart during cooking and adds a depth most people can't identify but definitely taste.
03 -
  • Keep a lemon within arm's reach while cooking—a final squeeze of brightness is what separates good curry from unforgettable curry.
  • Don't skip the resting time for the seasoned fish; those 10 minutes let the turmeric work its way into the flesh.
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