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Samaki wa kupaka
Samaki wa kupaka: Swahili grilled fish basted with spiced coconut and tamarind sauce
Samaki wa kupaka is a Swahili coast favourite from Mombasa, Lamu and Zanzibar, grilled over charcoal for family feasts, Eid and evening food markets. Whole fish or thick fillets are marinated with lemon, garlic and turmeric, grilled until charred, then basted again and again with a thick sauce of coconut milk, tamarind, chilli and spices so it forms a sticky, golden coat. This version uses light coconut milk and is suitable as part of a balanced diet; serve with kachumbari and greens, or a small portion of brown rice. About 370 kcal and 8 g carbohydrate per portion. The usual mistake is flipping the fish too soon, before the skin crisps, so it sticks and breaks. Chef's tip: oil the grill rack well and use a fish basket if you have one.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 2 tbsp lemon juice
- 4 cloves garliccrushed
- ¾ in fresh gingergrated
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 1 tsp salt
- 1 tbsp vegetable oil
For the kupaka sauce
- 1 ¾ cups light coconut milk
- 2 tbsp tamarind paste
- 2 green chilliesfinely chopped
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tbsp lime juice
- 1 handful fresh corianderchopped
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What you'll need
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Method
0/5 doneStep 1: Mix half the 4 cloves garlic and ¾ in fresh ginger with the 2 tbsp lemon juice, ½ tsp ground turmeric, ½ tsp chilli powder and 1 tsp salt and rub it over the 2 ⅝ lb whole snapper or sea bream (2 fish), scaled, gutted and slashed, or 4 thick fillets, inside and out. Marinate in the fridge for 30 minutes.
30 minStep 2: In a saucepan, simmer the 1 ¾ cups light coconut milk with the rest of the garlic and ginger, the 2 tbsp tamarind paste, 2 green chillies, 1 tsp ground coriander and ½ tsp ground cumin for 10 minutes, stirring, until thick enough to coat a spoon.
10 minStep 3: Heat a charcoal grill or grill pan to medium-high and brush the fish and rack with the 1 tbsp vegetable oil. Grill the fish for 6–8 minutes, until the skin is crisp and lifts easily, then turn and grill the other side.
14 minStep 4: Brush the fish thickly with the sauce and grill for 2–3 minutes a side more, basting again, until golden and the flesh is opaque and flakes at the bone.
6 minStep 5: Stir the 1 tbsp lime juice and 1 handful fresh coriander into the remaining sauce, warm it through and pour over the fish to serve.
2 min
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 46 g
- Carbs
- 8 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does samaki wa kupaka take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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