🐟🥥 Samaki wa Kupaka (Grilled Fish in Coconut Sauce)

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"Samaki wa Kupaka" is a traditional Swahili coastal dish that means “fish that is coated.” This rich and flavorful recipe involves marinating and grilling whole fish or fish fillets, then bathing them in a silky, spiced coconut sauce. It is beloved in Kenya, Tanzania, and Zanzibar, especially in coastal communities.

📝 Ingredients:

For the Fish Marinade:

  • 1 whole fish (snapper, tilapia, or kingfish), cleaned and scored — about 1 to 1.5 kg
    (Or 4 fish fillets if preferred)

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon paprika or chili powder

  • 1 teaspoon cumin powder

  • Juice of 1 lemon or lime

  • 1 tablespoon vegetable oil

  • Salt to taste

For the Coconut Sauce:

  • 1½ cups thick coconut milk

  • 1 onion, finely chopped

  • 2 tomatoes, blended or grated

  • 1 tablespoon tomato paste

  • 1 teaspoon garlic paste

  • ½ teaspoon ginger paste

  • ½ teaspoon turmeric

  • ½ teaspoon chili powder (adjust to heat preference)

  • 1 green chili, chopped (optional)

  • Juice of ½ lemon or tamarind pulp (for a tangy kick)

  • Salt to taste

  • 1 tablespoon oil

  • Chopped fresh coriander (dania) for garnish

👩🏽‍🍳 Instructions:

🔹 Step 1: Marinate the Fish

  1. In a bowl, mix the garlic, ginger, turmeric, cumin, paprika, lemon juice, oil, and salt.

  2. Rub this marinade all over the fish (inside the slits and cavity too).

  3. Let the fish marinate for at least 30 minutes, preferably 1–2 hours in the fridge for deeper flavor.

🔹 Step 2: Grill or Pan-Sear the Fish

  1. Grill the fish over a charcoal grill or cook in a grill pan or oven.

  2. If using an oven: Preheat to 200°C (400°F) and bake for about 25–30 minutes, flipping halfway through.

  3. If using a pan: Heat oil and sear both sides of the fish until golden and cooked through.

  4. Once cooked, set the fish aside.

🔹 Step 3: Prepare the Coconut Sauce

  1. In a saucepan, heat 1 tablespoon oil. Sauté the onions until golden.

  2. Add garlic, ginger, and green chili (if using), then cook for 1–2 minutes.

  3. Add tomato paste and blended tomatoes. Let this cook until thick and fragrant, and oil starts separating.

  4. Stir in turmeric, chili powder, and salt.

  5. Pour in the coconut milk and simmer gently for 5–7 minutes until thickened.

  6. Squeeze in lemon juice or tamarind pulp and mix.

🔹 Step 4: Coat the Fish (Kupaka)

  1. Gently place the grilled fish into the sauce or spoon the sauce generously over the fish.

  2. Simmer together for a couple of minutes to blend the flavors.

  3. Optionally, re-grill the sauced fish for 2–3 minutes for caramelization.

🍽️ Serving Suggestions:

  • 🍚 Coconut Rice or Pilau

  • 🫓 Chapati or Naan Bread

  • 🥗 Kachumbari (fresh tomato & onion salad)

  • 🍋 Serve with lemon wedges or chili sauce for extra flavor

⏱️ Time Estimate:

  • Prep Time: 15–20 minutes

  • Marination: 30 minutes to 2 hours

  • Cooking Time: 30–40 minutes

  • Total Time: ~1 hour active + marination

👨‍👩‍👧‍👦 Servings:

  • Serves 4 to 6 people

💡 Tips:

  • For authentic flavor, use charcoal grilling.

  • Avoid boiling the coconut milk on high — simmer gently to avoid curdling.

  • If using fish fillets, reduce cooking time to avoid overcooking.

  • Add a few curry leaves or a cinnamon stick for more aroma.

  • Tamarind paste adds a nice tang and is a great substitute for lemon juice.


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