Swahili Samaki wa Kupaka (Grilled Fish in Spicy Coconut Sauce)
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 1 whole red snapper or sea bream (about 1kg), scored with diagonal cuts
- • 400ml thick coconut milk
- • 2 tbsp vegetable oil
- • 1 large onion, grated
- • 4 garlic cloves and 1 thumb ginger, ground into paste
- • 2 green finger chillies, finely chopped
- • 1 tsp ground turmeric
- • 1 tsp ground cumin
- • 1 tbsp tamarind paste or lemon juice
- • 1 tsp salt
- • Fresh coriander, for garnish
Preparation Steps
Rub the scored whole fish with half the ginger-garlic paste, half the turmeric, lemon juice, and salt; let marinate for 20 minutes.
Grill the whole fish in a wire basket over hot charcoal embers for 7-8 minutes per side until skin is blistered, smoky, and meat flakes easily.
Heat oil in a saucepan, sauté grated onion and remaining ginger-garlic paste for 4 minutes; stir in green chillies, turmeric, cumin, tamarind paste, and salt; pour in thick coconut milk and simmer for 10 minutes until thick, glossy, and fragrant.
Place the grilled smoky fish onto a wide serving dish; spoon the boiling spiced coconut sauce generously over the fish so it penetrates the scored flesh.
Garnish with fresh chopped coriander and serve hot with coconut rice (wali wa nazi) or Swahili chapati.