Samaki wa Kupaka- grilled fish in coconut Recipe
User Reviews
5
Samaki wa Kupaka- grilled fish in coconut Recipe
Description
Samaki wa Kupaka features whole fish such as tilapia or snapper that are cleaned, scored with diagonal slits, and marinated in a blend including garlic, ginger, turmeric, bird eye chili, olive oil, garam masala, salt, and black pepper. This marinade is applied thoroughly, including inside the cuts, and the fish should rest for at least 30 minutes or overnight for deeper flavor penetration.
The accompanying sauce is prepared by frying garlic and ginger in oil, then adding coconut cream and spices including black pepper, cardamom, turmeric, curry powder, tamarind sauce, and salt. The sauce is simmered to meld the flavors. The fish is grilled, traditionally over charcoal, but may also be cooked under a broiler or other types of grills until cooked through yet tender, avoiding overcooking which results in rubbery texture.
This recipe delivers a savory, fragrant fish with a moist interior from the marinade, paired with a creamy, mildly spiced coconut sauce that balances citrusy tamarind and warm spices. It is ideal as a main course served with staples like rice. The use of whole fish and traditional marinade techniques create a distinctive flavor profile and texture.
To save time, the sauce ingredients can be blended before simmering. Applying marinade well into the fish cuts is key to flavor. Careful cooking prevents the fish from drying out, keeping it flaky but moist.
Ingredients
Fish
- 2 fish about 3-4 pounds or 2 kgs each ( tilapia, white snapper, red snapper, sea bass or king fish, whole
Marinade
- 4 cloves garlic minced
- 1 ginger (half a thumb size or approx. 2 cm - feel free to use more or less, according to taste)
- 1 bird eye chili finely sliced, large
- 1 teaspoon turmeric powder
- 3 tablespoon olive oil or your preferred choice of oil
- 1 teaspoon garam masala optional
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1-2 tablespoon olive oil or your preferred choice of oil
- 1 can coconut cream (or about 1.5 litres)
- 3 cloves garlic (minced or sliced)
- 1 inch ginger (about 2.5 cm (fresh and ground) - feel free to use more or less, according to taste))
- 1 bird eye chili (finely sliced)
- ½ teaspoon black pepper
- ¼ teaspoon cardamom ground
- 2 tablespoon tamarind sauce alternatively, lime juice or lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- ½ teaspoon salt (more if preferred)
- 1 lime optional - to garnish, small, sliced to wedges
Instructions
Marinate the fish
- Clean the fish by descaling it, removing the guts and washing it under running water. Use a kitchen cloth or paper towels to pat dry.
- Next, prepare the marinade by mixing minced garlic, ginger, turmeric powder, olive oil (or your preferred choice of oil), chili, garam masala, salt, and black pepper.
- 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 on both surfaces of the fish. Allow to marinade for at least 30 minutes (overnight in the refrigerator for best results). Make sure to apply some marinade in between the slits so it totally penetrates the fish.
Prepare the sauce
- Set a skillet or a medium-sized pot on the stovetop under medium heat. (To save time, you can start grilling the fish while the sauce is still cooking).
- 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 15 minutes (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 or 250 degrees centigrade). Place the fish on a greased rack and position the rack about 3-5 inches (approx. 7-12cm) from the heat source.
- Once the fish is almost done, spoon or 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. This will also give the fish a lovely aroma. Take care not to overcook the fish, to prevent it from turning rubbery. The flesh of the fish should look flaky and opaque.
- To serve, transfer the fish to a large plate or platter. Spoon over the hot coconut sauce and arrange some sliced lime wedges on the side (optional). If you like, you can squeeze one or two wedges so the lime juice flows on top.
Notes
- Select fish with fewer bones such as tilapia or snapper that hold up well to grilling.
- Ensure the marinade is applied inside the slits to allow full flavor penetration; marinate for at least 30 minutes or preferably overnight refrigerated.
- For quicker sauce preparation, blend all ingredients before simmering for 10–15 minutes.
- Traditional grilling uses charcoal (jiko), but broilers or gas/electric grills are acceptable alternatives.
- Avoid overcooking the fish; it should be flaky, opaque, and tender rather than rubbery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 47g | 72% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 1mg | 0% |
| Sodium | 881mg | 37% |
| Potassium | 403mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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