Samaki wa Kupaka
Serves 4
Ingredients
Method
1 kg. Whole Fish, Cleaned and Descaled
1 tsp. Turmeric
Salt to Taste
2 tbsp. Vegetable Oil
1 Can Of Coconut Milk (400 Ml)
2 tbsp. Tamarind Paste
1 Chili Pepper, Chopped
1 Onion, Chopped
2 Garlic Cloves, Minced
1 tbsp. Fresh Ginger, Grated
Rub the fish with the turmeric and a pinch of salt. Let marinate for at least 30 minutes.
Heat 1 tablespoon of oil in a pan over medium heat. Add the onion, garlic, ginger, and chili pepper, and cook until the onion is soft and starting to brown.
Add the coconut milk and tamarind paste to the pan, stirring well to combine. Cook the sauce for about 10 minutes, until it has thickened slightly. Season with salt to taste.
While the sauce is cooking, heat the remaining oil in a grill pan over medium heat. Grill the fish for about 5 minutes on each side, until it is cooked through and the skin is crispy.
Pour the coconut sauce over the grilled fish. Serve the Samaki wa Kupaka hot, ideally with a side of rice or chapati.