Bahraini Fish Coconut Curry (Printable)

Tender fish cooked in a fragrant spiced coconut sauce with aromatics and warm Middle Eastern spices.

# What you'll need:

→ Fish

01 - 1.32 pounds firm white fish fillets (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, finely 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 canned coconut milk
17 - 1/2 cup water
18 - Juice of 1/2 lemon
19 - Fresh coriander (cilantro), chopped, for garnish

# Method:

01 - Pat fish pieces dry and toss with salt and turmeric. Set aside for 10 minutes.
02 - Heat vegetable oil in a large pan over medium heat. Add chopped onion and cook 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, approximately 3 to 4 minutes.
05 - Sprinkle ground coriander, cumin, cinnamon, black pepper, paprika, and cardamom over the mixture; stir for 1 to 2 minutes until aromatic.
06 - Pour in coconut milk and water, then bring to a gentle simmer.
07 - Add marinated fish pieces to the pan. Cover and simmer gently for 12 to 15 minutes until the fish is cooked through and tender.
08 - Adjust seasoning with additional salt and lemon juice to taste. Garnish with chopped fresh coriander and serve hot.

# Expert Advice:

01 -
  • The fish stays impossibly tender because the gentle simmer respects it like a delicate guest, never rushed.
  • Coconut milk and warm spices create an almost meditative comfort that tastes nothing like everyday cooking.
  • It's naturally dairy-free and gluten-free, so you're not sacrificing flavor for dietary needs—you're gaining authenticity.
02 -
  • Gentle heat is everything—if that curry comes to a boil, your fish will shatter instead of staying tender, and the whole dish suffers.
  • Don't skip the 10-minute rest after seasoning the fish with turmeric, because that time lets the seasoning penetrate and the fish relax into cooking.
  • Coconut milk can sometimes separate while cooking; if it does, a quick stir brings it back together and doesn't affect the final flavor.
03 -
  • For authentic Gulf flavor depth, add a pinch of saffron or dried limes (loomi) with the spices—they bring a subtle complexity that makes people lean in for another spoonful.
  • The fish continues cooking slightly even after you remove it from heat, so take it off the stove when it's just barely opaque rather than completely cooked through.
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