Samaki wa kupaka
Samaki wa kupaka, from above
Non vegKenyan and Tanzanian coast

Samaki wa kupaka

Grilled fish bathed in tangy coconut sauce. The Swahili coast on a plate.

50 minTime
42 gProtein each
mediumSpice
Fish of the coast1 chapter · 1 min read

Make it your way

Grandma's wayGrilled fish in tamarind coconut sauce.
The original
448kcalsame
42 gproteinsame
2 gfibresame
50minutessame

Classic samaki wa kupaka.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish800 g whole fish or thick steaks (red snapper, pomfret, seer)
Thick coconut milk1 cup
Tamarindlemon size ball, soaked in 1/4 cup water
Garlic4 cloves
Ginger2.5 cm
Green chilli2
Turmeric (ground turmeric)½ tsp
Lemon juice2 tbsp
Coriander leaves (cilantro)a handful
Cooking oil (vegetable oil)1½ tbsp
Saltto taste

Method

4 steps
  1. 1Pound garlic, ginger, chilli, turmeric and salt. Rub half over the scored fish with lemon juice. Rest 20 minutes.
  2. 2Grill the fish on a hot grill or under the oven grill, brushed with oil, until charred and just cooked.
  3. 3Simmer coconut milk with the remaining paste and strained tamarind until slightly thick.
  4. 4Pour the sauce over the fish and return to the grill briefly, basting.
Serve it like this

Lay the fish on a platter, spoon sauce over and scatter coriander; serve with coconut rice and lemon wedges.

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Make it a meal

What goes with Samaki wa kupaka: a bread or rice, a side, something to drink and something sweet.

Bread or rice Coconut rice20 min
Bread or rice Swahili pilau80 min
On the side Kachumbari10 min
On the side Avial35 min
To drink Kokum sharbat25 min
Something sweet Mkate wa sinia60 min
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