Broiling • Grilling • cayenne pepper or red pepper • chile pepper • coconut milk • curry powder • fish • garlic • ginger root • salt • tamarind paste or tamarind powder • Eastern Africa • Tanzania
Samaki wa Kupaka (Grilled Fish)
This tasty fish recipe is best if it’s done on a charcoal grill, but it’s quite good if done in the oven broiler.
Samaki wa Kupaka (Grilled Fish) Recipe
Tasty grilled fish with sauce of coconut milk, tamarind, and curry.
Ingredients
4 lbs fish (1 whole fish that will not fall apart on the grill
2 tsp fresh ginger, chopped
6 garlic cloves, chopped
3 cups coconut milk
1 tbsp tamarind paste or tamarind powder to taste (use just a little if you like, but you must use some)
1 tsp curry powder
cayenne pepper or red pepper and salt (to taste)
Instructions
1
Clean fish, remove scales and tail. Cut a long gash on each side of the fish. Grind together the ginger, garlic, and chile pepper, and salt until it forms a paste. Rub this mixture all over the fish, into the stomach cavity, and into the gash on each side. Cover and leave to sit for an hour or two.
2
In a saucepan stir together the coconut milk, tamarind, curry powder, salt and cayenne pepper. Simmer the sauce over a low heat.
3
Place the fish on an outdoor grill (a metal grill basket with a hinged top is very useful); or cook the fish in the oven broiler. When fish is half done begin spooning the sauce over the fish. Spoon more of the sauce onto the fish each time you turn it. If using the broiler, move the fish to the oven's middle rack, and turn the broiler off and the oven on. Continue cooking until fish is done.
Ingredients
4 lbs fish (1 whole fish that will not fall apart on the grill
2 tsp fresh ginger, chopped
6 garlic cloves, chopped
3 cups coconut milk
1 tbsp tamarind paste or tamarind powder to taste (use just a little if you like, but you must use some)
1 tsp curry powder
cayenne pepper or red pepper and salt (to taste)
Directions
1
Clean fish, remove scales and tail. Cut a long gash on each side of the fish. Grind together the ginger, garlic, and chile pepper, and salt until it forms a paste. Rub this mixture all over the fish, into the stomach cavity, and into the gash on each side. Cover and leave to sit for an hour or two.
2
In a saucepan stir together the coconut milk, tamarind, curry powder, salt and cayenne pepper. Simmer the sauce over a low heat.
3
Place the fish on an outdoor grill (a metal grill basket with a hinged top is very useful); or cook the fish in the oven broiler. When fish is half done begin spooning the sauce over the fish. Spoon more of the sauce onto the fish each time you turn it. If using the broiler, move the fish to the oven's middle rack, and turn the broiler off and the oven on. Continue cooking until fish is done.
Drink Cardamom Tea or Chai with the meal or afterwards.
See the note about coconut milk on the Wali wa Nazi recipe page.