Seyala (bahraini Fish Curry With Coconut Milk)

Seyala is a traditional Bahraini fish curry made with coconut milk and a blend of aromatic spices. This flavorful dish is a staple in Bahraini cuisine and is perfect for a cozy family dinner or a special occasion.

Gluten Free Dairy Free Main Course Bahraini Bahraini Cuisine Fish Curry Coconut Milk
Seyala (bahraini Fish Curry With Coconut Milk)

Ingredients

  • 500g white fish fillets, cut into chunks
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red chili, finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400ml coconut milk
  • 2 tomatoes, chopped
  • Fresh coriander leaves, for garnish
  • Salt and pepper to taste
  • 2 tbsp vegetable oil

Instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the chopped onion, minced garlic, and red chili. Sauté until the onion is soft and translucent.
  3. Stir in the ground turmeric, cumin, and coriander. Cook for 1-2 minutes until fragrant.
  4. Pour in the coconut milk and bring to a gentle simmer.
  5. Add the chopped tomatoes and fish chunks to the pan. Season with salt and pepper.
  6. Cover and cook for 15-20 minutes, or until the fish is cooked through and the sauce has thickened.
  7. Garnish with fresh coriander leaves before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
10g
Protein
25g
Fat
20g

Supplies

Large pan Cooking spoon Knife Cutting board

Tools

Cooking thermometer

Serving suggestions

Serve Seyala with steamed rice or warm flatbread for a complete meal.

Tips & tricks

For a spicier curry, increase the amount of red chili according to your preference.

Cost

$15