Samaki wa Kupaka- grilled fish in coconut Recipe

Delicious Samaki wa Kupaka (Swahili grilled fish in coconut sauce) recipe that uses simple everyday ingredients like black pepper, ginger, and garlic.

Course Dinner, Lunch

Cuisine African, swahili recipes

Diet Gluten Free

Prep Time 5

Cook Time 30

Marination time 30

Total Time 1 5

Servings

Calories 473kcal

Author Kate Hahnel

Equipment

Charcoal or electric grill, alternatively a broiler
medium-sized pot or pan
cooking spoon
chopping board and knife

Ingredients

Fish

2 whole fish about 3-4 pounds or 2 kgs each ( tilapia, 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 tsp turmeric powder, 3 tbsp olive oil, 1 tsp garam masala, 1 tsp salt, ½ tsp 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 tbsp olive oil, 1 can coconut cream, 3 cloves garlic, 1 bird eye chili, ½ tsp black pepper, ¼ tsp cardamom, 1 tsp turmeric powder, 1 tsp curry powder, ½ tsp 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 tbsp 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.

Nutrition