Samaki Wa Kupaka(Grilled Fish In Coconut Sauce)
Samaki wa kupaka is the name for a delicious Tanzanian dish consisting of fish that is grilled over charcoal, then served with coconut sauce.
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.
The fish is usually marinated in garlic, ginger, salt, oil, and lime before being placed on the grill, while the sauce consists of tamarind paste, tomato paste, chili peppers, curry powder, garlic, and coconut milk. It is recommended to serve samaki wa kupaka with side dishes such as plain boiled rice or spinach.
RECIPE TIPS
Make sure to apply the marinade in between the slits of the fish, so the marinade totally penetrates through.
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 AND REHEATING
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.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.
RECIPE INGREDIENTS
Fish:
2 whole fish or 2 kgs each (white snapper, red snapper, sea bass or king fish)
Marinade:
4 cloves garlic minced
1 ginger
1 large bird eye chili finely sliced
1 teaspoon turmeric powder
3 tablespoon oil
1 teaspoon garam masala (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Sauce:
1-2 tablespoon your preferred choice of oil
1 can coconut cream
3 cloves garlic, minced or sliced
1 inch ginger (fresh and ground)
1 bird eye chili (finely sliced)
½ teaspoon black pepper
¼ teaspoon cardamom ground
2 tablespoon tamarind sauce or lime juice or lemon juice
1 teaspoon turmeric powder
1 teaspoon curry powder
1/2 teaspoon salt
DIRECTIONS ON HOW TO PREPARE SAMAKI WA KUPAKA(GRILLED FISH IN COCONUT SAUCE)
Marinate the fish:
Wash and clean the fish by descaling it, removing the guts and wash it under running water. Pat it dry using a kitchen cloth. Mix minced garlic, ginger, turmeric powder, oil, chili, garam masala, salt, and black pepper to make marinade.
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 of marinade on both surfaces and inside of the fish. Allow to marinade for at least 30 minutes (overnight in the refrigerator for best results).
Prepare the sauce:
Place a skillet or a pot on the stovetop under medium heat. 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:
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 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). Place the fish on a greased rack and position the rack about 3-5 inches (approx. 7-12cm) from the heat source.
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. The flesh of the fish should look flaky and opaque.
Spoon over the hot coconut sauce and arrange some sliced lime wedges on the side (optional).
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Ingredients
Fish:
2 whole fish or 2 kgs each
Marinade:
4 cloves garlic minced
1 ginger
1 large bird eye chili finely sliced
1 teaspoon turmeric powder
3 tablespoon oil
1 teaspoon garam masala (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Sauce:
1-2 tablespoon your preferred choice of oil
1 can coconut cream
3 cloves garlic, minced or sliced
1 inch ginger (fresh and ground)
1 bird eye chili (finely sliced)
½ teaspoon black pepper
¼ teaspoon cardamom ground
2 tablespoon tamarind sauce or lime juice
1 teaspoon turmeric powder
1 teaspoon curry powder
1/2 teaspoon salt
Instructions
- Marinate the fish:
- Wash and clean the fish by descaling it, removing the guts and wash it under running water. Pat it dry using a kitchen cloth. Mix minced garlic, ginger, turmeric powder, oil, chili, garam masala, salt, and black pepper to make marinade.
- 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 of marinade on both surfaces and inside of the fish. Allow to marinade for at least 30 minutes (overnight in the refrigerator for best results)
- Prepare the sauce:
- Place a skillet or a pot on the stovetop under medium heat. 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:
- 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 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). Place the fish on a greased rack and position the rack about 3-5 inches (approx. 7-12cm) from the heat source.
- 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. The flesh of the fish should look flaky and opaque.
- Spoon over the hot coconut sauce and arrange some sliced lime wedges on the side (optional).
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Ingredients
Fish:
2 whole fish or 2 kgs each
Marinade:
4 cloves garlic minced
1 ginger
1 large bird eye chili finely sliced
1 teaspoon turmeric powder
3 tablespoon oil
1 teaspoon garam masala (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Sauce:
1-2 tablespoon your preferred choice of oil
1 can coconut cream
3 cloves garlic, minced or sliced
1 inch ginger (fresh and ground)
1 bird eye chili (finely sliced)
½ teaspoon black pepper
¼ teaspoon cardamom ground
2 tablespoon tamarind sauce or lime juice
1 teaspoon turmeric powder
1 teaspoon curry powder
1/2 teaspoon salt
Instructions
- Marinate the fish:
- Wash and clean the fish by descaling it, removing the guts and wash it under running water. Pat it dry using a kitchen cloth. Mix minced garlic, ginger, turmeric powder, oil, chili, garam masala, salt, and black pepper to make marinade.
- 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 of marinade on both surfaces and inside of the fish. Allow to marinade for at least 30 minutes (overnight in the refrigerator for best results)
- Prepare the sauce:
- Place a skillet or a pot on the stovetop under medium heat. 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:
- 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 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). Place the fish on a greased rack and position the rack about 3-5 inches (approx. 7-12cm) from the heat source.
- 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. The flesh of the fish should look flaky and opaque.
- Spoon over the hot coconut sauce and arrange some sliced lime wedges on the side (optional).