Samaki wa Kupaka is a Swahili recipe for grilled fish in coconut sauce. This recipe is packed with flavor and uses simple everyday ingredients which are then blended or ground to a paste and then used to marinate and cook the fish. Serve it with some Kenyan ugali or Kachumbari for a complete meal.
If you have been here for a while then you certainly know how much I adore African dishes! If you like me, love to explore the culinary delights this wonderful continent has to offer then certainly start with this Moroccan Carrot Salad, Pilau Masala Spice, and Chermoula Sauce recipe.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.
Jump to:
Why the name Samaki wa Kupaka?
The name of the dish is related to the method used in its preparation. Samaki is a Swahili word that means fish in English while kupaka is derived from the noun paka, which means to apply or coat. The name Samaki Wa Kupaka, therefore, refers to a marinade-coated fish, which is then grilled or cooked, in English.
It is a popular East African dish, especially in the coastal towns of Kenya such as Mombasa and Lamu. It is also a common dish in the Island of Zanzibar and in Tanzania.
Ingredients Summary
The ingredients seem many but do not let that intimidate you. Much of it is just spices that you probably have or can easily get at your local stores or supermarkets.
You will need the following ingredients to make this Samaki wa Kupaka or grilled fish in coconut sauce recipe. (See the recipe card at the bottom of this page for the full ingredient measurements).
- 2 large whole fish, about 3-4 pounds or 2 kgs each (such as tilapia, white snapper, red snapper, sea bass, or kingfish) - basically, any fish that doesn't have too many bones and can withstand grilling.
- minced garlic and ginger - use fresh garlic and ginger for the best flavor experience.
- finely sliced bird-eye chilli - use more chillis if you like it spicier. Also, you can use hotter chillis such as habaneros if you prefer. Feel free to omit the chillis if you do not like your food spicy.
- seasoning - turmeric powder, curry powder, garam masala, cardamom powder (iliki), black pepper and salt.
- oil- olive oil, or your preferred choice of cooking oil.
- coconut cream - one can coconut cream (or about 350 millilitres).
- tamarind sauce - alternatively, use lime juice or lemon juice instead.
- sliced lime wedges to garnish - this is totally optional.
How to make Samaki wa Kupaka (Grilled Fish in Coconut Sauce)
Marinate the fish
The first step in making samaki wa kupaka (swahili grilled fish in coconut sauce) is to marinate the fish. Here is how to go about it:
- Clean the fish - descale it, remove the guts and clean it under running water. Use a kitchen cloth or paper towels to pat dry. You can always ask your fish supplier to clean it for you (less work cleaning, so a big yes)!
- Next, prepare the marinade by mixing minced garlic, ginger, turmeric powder, olive oil (or your preferred choice of oil), chili, garam masala, salt, and black pepper
- Marinate the fish - lay the fish on a chopping board and use a sharp knife to make diagonal slits or cuts on each side of the fish (known as mitai in Swahili). Using your hands or a spoon, spread a thick layer on both surfaces of the fish as well as between the slits. Marinate the fish for at least 30 minutes, or overnight for the best results!
Prepare the Sauce
Next, proceed to prepare the sauce as follows:-
- Set a skillet or a medium-sized pot on the stovetop under medium heat. (To save time, you can start grilling the fish while the sauce is still cooking).
- Next, add the oil, ginger, and garlic and fry for a minute. To the pot, add the black pepper, cardamom powder, turmeric powder, and curry powder then mix. Stir in the chili, salt, and coconut cream and simmer for about 15 minutes, stirring from time to time so it does not burn.
- Once the sauce is almost done, stir in the tamarind sauce and simmer for about a minute, switch off the heat, and cover it so it keeps warm.
Grill the fish
You can grill the fish on your normal grill or in the oven. Traditionally, Samaki wa Kupaka is prepared on a charcoal grill (also known as jiko). You can, however, use a gas or electric grill.
- Set the grill or broiler on high. Use a brush to spread about a tablespoon of oil on the broiling rack or fish grilling basket.
- Place the marinated fish on a fish grill basket or on a suitable rack and grill both sides using a charcoal or electric grill for about 15 minutes (about 7 minutes on each side).
- To grill the fish on the broiler, preheat the broiler for about 10 minutes on high (the temperature should be about 480 degrees Fahrenheit or 250 degrees centigrade). Place the fish on a greased rack and position the rack about 3-5 inches (approx. 7-12cm) from the heat source.
- Once the fish is almost done, spoon or brush about 4-5 tablespoons of the sauce on each side of the fish and allow to grill for a further 1-2 minutes, or until the fish is almost cooked through and the juices run clear. This will also give the fish a lovely aroma.
- Take care not to overcook the fish, to prevent it from turning rubbery. You will know the fish is cooked when the flesh looks flaky and opaque all through.
To serve, transfer the fish to a large plate or platter. Spoon over the hot coconut sauce and arrange some sliced lime wedges on the side (optional). If you like, you can squeeze one or two wedges so the lime juice flows on top.
Useful Tips
- Make sure to apply the marinade in between the slits of the fish, so the marinade totally penetrates through. Allow the fish to marinate for at least 30 minutes (or overnight in the refrigerator).
- Save time when making the sauce by processing all the ingredients in a blender.
- Traditionally, samaki wa kupaka is grilled on a charcoal grill (also known as jiko). You can however, use the broiler of your oven, a gas or even an electric grill.
- Take care not to overcook the fish, to prevent it from turning rubbery. The flesh of the fish should look flaky and opaque.
Storage
- Refrigeration: You can make the sauce in advance and keep it in the fridge for 3 days. To use it, simply warm it up in a pot or pan on the stovetop and drizzle on the grilled fish.
- Freezing: You can freeze the grilled fish at 0°F/-17.8° C or less for up to 3 months. To use, thaw it in the fridge overnight and reheat in the microwave or in the grill. If possible, freeze the grilled fish without topping it with the sauce first. That way, the fish will not get too soggy upon thawing. It is safer to thaw the fish in the fridge as opposed to the countertop.
These Other African Recipes are a Must-Try!
Great news, you have made it this far which means you probably made this Samaki wa Kupaka recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
Feel free to check me out and follow on my socials Instagram and Facebook, or Pin recipes on Pinterest for later! Don't forget to subscribe to my YouTube channel or Newsletter, for regular notifications!
📖 Recipe
Samaki wa Kupaka- grilled fish in coconut Recipe
Equipment
Ingredients
Fish
- 2 whole fish about 3-4 pounds or 2 kgs each (white snapper, red snapper, sea bass or king fish
Marinade
- 4 cloves garlic minced
- 1 ginger (half a thumb size or approx. 2 cm - feel free to use more or less, according to taste)
- 1 large bird eye chili finely sliced
- 1 teaspoon turmeric powder
- 3 tablespoon olive oil or your preferred choice of oil
- 1 teaspoon garam masala optional
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1-2 tablespoon olive oil or your preferred choice of oil
- 1 can coconut cream (or about 1.5 litres)
- 3 cloves garlic (minced or sliced)
- 1 inch ginger (about 2.5 cm (fresh and ground) - feel free to use more or less, according to taste))
- 1 bird eye chili (finely sliced)
- ½ teaspoon black pepper
- ¼ teaspoon cardamom ground
- 2 tablespoon tamarind sauce alternatively, lime juice or lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- ½ teaspoon salt (more if preferred)
- 1 small lime sliced to wedges (optional - to garnish)
Instructions
Marinate the fish
- Clean the fish by descaling it, removing the guts and washing it under running water. Use a kitchen cloth or paper towels to pat dry.
- Next, prepare the marinade by mixing minced garlic, ginger, turmeric powder, olive oil (or your preferred choice of oil), chili, garam masala, salt, and black pepper.4 cloves garlic, 1 ginger, 1 large bird eye chili, 1 teaspoon turmeric powder, 3 tablespoon olive oil, 1 teaspoon garam masala, 1 teaspoon salt, ½ teaspoon black pepper
- Lay the fish on a chopping board and use a sharp knife to make diagonal slits or cuts on each side of the fish. Using your hands or a spoon, spread a thick layer on both surfaces of the fish. Allow to marinade for at least 30 minutes (overnight in the refrigerator for best results). Make sure to apply some marinade in between the slits so it totally penetrates the fish.2 whole fish
Prepare the sauce
- Set a skillet or a medium-sized pot on the stovetop under medium heat. (To save time, you can start grilling the fish while the sauce is still cooking).
- Next, add the oil, ginger, and garlic and fry for a minute. To the pot, add the black pepper, cardamom powder, turmeric powder, and curry powder then mix. Stir in the chili, salt, and coconut cream and simmer for about 15 minutes, stirring from time to time so it does not burn.1 large bird eye chili, 1-2 tablespoon olive oil, 1 can coconut cream, 3 cloves garlic, 1 bird eye chili, ½ teaspoon black pepper, ¼ teaspoon cardamom, 1 teaspoon turmeric powder, 1 teaspoon curry powder, ½ teaspoon salt, 1 inch ginger
- Once the sauce is almost done, stir in the tamarind sauce and simmer for about a minute, switch off the heat, and cover it so it keeps warm.2 tablespoon tamarind sauce
Grill the fish
- Use a brush to spread about a tablespoon of oil on the broiling rack or fish grilling basket. Place the marinated fish on a fish grill basket or on a suitable rack and grill both sides using a charcoal, or an electric grill for about 15 minutes (about 7 minutes on each side). To grill the fish on the broiler, preheat the broiler for about 10 minutes on high (the temperature should be about 480 degrees Fahrenheit or 250 degrees centigrade). Place the fish on a greased rack and position the rack about 3-5 inches (approx. 7-12cm) from the heat source.
- Once the fish is almost done, spoon or brush about 4-5 tablespoons of the sauce on each side of the fish and allow to grill for a further 1-2 minutes, or until the fish is almost cooked through and the juices run clear. This will also give the fish a lovely aroma. Take care not to overcook the fish, to prevent it from turning rubbery. The flesh of the fish should look flaky and opaque.
- To serve, transfer the fish to a large plate or platter. Spoon over the hot coconut sauce and arrange some sliced lime wedges on the side (optional). If you like, you can squeeze one or two wedges so the lime juice flows on top.1 small lime sliced to wedges
Notes
- Use any type of fish that doesn't have too many bones and can withstand grilling.
- Make sure to apply the marinade in between the slits of the fish, so the marinade totally penetrates through. Allow the fish to marinate for at least 30 minutes (or overnight in the refrigerator).
- Save time when making the sauce by processing all the sauce ingredients in a blender, then simmer for 10-15 minutes.
- Traditionally, Samaki wa Kupaka is grilled on a charcoal grill (also known as jiko). You can, however, use the broiler of your oven, a gas, or even an electric grill.
- Take care not to overcook the fish, to prevent it from turning rubbery. The flesh of the fish should look flaky and opaque.
Britney
I made this recipe with rice and veggies and it went SO well together. It was delicious, especially that sauce! So yum!
Kaluhi
Absolute perfection!! I loved this recipe so so much and the flavors really came alive on my palate
Kate Hahnel
Thank you! Happy you loved it!
Jazz
This is such a delicious dish and surprisingly simple to make with your recipe. We enjoyed with rice, beans, and fresh vegetables.
Kate Hahnel
Glad you enjoyed it. Now that you mention it, I have not had it with rice for the longest time! I cannot wait to serve it this way again!
Jen
This recipe is spot on! The fish was moist and delicious and the sauce was filled with flavor. I will definitely be making this again.
Kate Hahnel
Thank you!!
Marcus Avery
This recipe was simply amazing! I absolutely loved the coconut sauce on the fish! Because I'm a condiment lover, I want to add the sauce to shrimp or chicken next time.
Kate Hahnel
Thanks. Yes, you can perfectly pair the sauce up with other dishes such as fish and shrimp.
Robin
This is a dream of a fish dish! I will be making this on the grill all summer long.
Kate Hahnel
It certainly is! It may seem intimidating because of the list of spices required, but it is actually very simple to prepare!
Stephanie
My husband loved this fish recipe, especially since he got to use the grill. He said it was some of the juiciest tender fish he's had in a long time. The coconut sauce brought in the extra punch of delicious flavor. Will be making this again!
Jeri
This grilled fish was so good and I loved the coconut cream sauce. The flavor was exceptional and I will definitely make again.
Tamara
This was such a delicious way for me to prepare my fish! It also reminded me of l dish my grandma used to make. I will be coming back to make this again soon!
Kim
I decided to step outside of my condo ozone and make this dish for some friends visiting. I’m so happy I did. This not only tasted amazing but the presentation was A1!
Marta
I don't think I've ever made anything from the Swahili culture so finding this recipe was so exciting. I used red snapper (one of our favorites) and the entire family loved it! Definitely a repeat recipe.