SAMAKI WA KUPAKA- GRILLED FISH IN COCONUT SAUCE

 

Delicious Samaki wa Kupaka - as the title suggests, Samaki wa Kupaka is a Swahili recipe for grilled fish in coconut sauce. This recipe is packed with flavor and uses simple everyday ingredients which are then blended or ground to a paste and then used to marinate the fish.

Credit paleolowcarbkate: Samaki wa Kupaka

It is a popular East African dish, especially in the coastal towns of Kenya such as Mombasa and Lamu. It is also a common dish in the Island of Zanzibar and in Tanzania.

WHY THE NAME SAMAKI WA KUPAKA?

The name of the dish is related to the method used in its preparation. Samaki is a Swahili word which means fish in English while kupaka is derived from the noun paka,which means to apply or coat namely; applying or coating the fish in a thick marinade before grilling. The name samaki wa kupaka, therefore, means marinade coated fish in English.

INGREDIENTS

You will need the following ingredients to make this Samaki wa Kupaka or grilled fish in the coconut sauce recipe. (see recipe variations below - other ways to make samaki wa kupaka). The ingredients are also detailed in the recipe card below.

The ingredients seem many but do not let that intimidate you. Most of it is just spices that you probably have or can easily get at the local stores or supermarkets.

FISH

• 2 large whole fish, about 3-4 pounds or 2 kgs each (such as tilapia, white snapper, red snapper, sea bass, or kingfish) - basically, any fish that doesn't have too many bones and can withstand grilling. Descale the fish and remove the guts then clean it under running water. You can always ask your fish supplier to clean it for you. I always prefer to buy fish which has already been cleaned (less work for me, yes)!

Some of the ingredients required for Samaki wa Kupaka

MARINADE FOR THE FISH

• 4 cloves garlic - minced plus half a thumb size ginger (about 2 - 2.5cm)
• 1 large bird-eye chili - finely sliced
• 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

TAMARIND AND COCONUT SAUCE TO DRIZZLE ON TOP

This is the next step in making this delicious samaki wa kupaka recipe (grilled fish in coconut sauce).

• Olive oil - 1-2 tablespoons.
• Coconut cream - 1 can coconut cream (or about 350 milliliters).
• Garlic- you will need about 3 cloves for the sauce.
• Ginger - about an inch or 2.5 cm.
• Chilli - This recipe uses 1 large bird eye chili. Use more chillis if you like it spicier. Also, you can use hotter chillis such as habaneros if you prefer. Feel free to omit the chillis if you do not like spicy food.
• ½ teaspoon black pepper.
• Cardamom powder - about ¼ teaspoon.
• 2 tablespoons tamarind sauce (you can use lime juice or lemon juice instead).
• Turmeric powder - about 1 teaspoon. This will give the sauce a nice golden color.
• Curry powder - about ¾ to 1 teaspoon.
• Salt - ½ teaspoon (use more or less, if preferred).

• Easy Cilantro Chimichurri Sauce
• Carrot and Ginger Juice (Paleo)
• Easy Carrot Ginger Coconut Soup
• Easy Marinara Sauce from Scratch
• Chermoula Sauce Recipe

Credit paleolowcarbkate: Samaki wa Kupaka

HOW TO MAKE SAMAKI WA KUPAKA OR GRILLED FISH IN COCONUT SAUCE

MARINATE THE FISH

The first step in making samaki wa kupaka (swahili grilled fish in coconut sauce) is to marinate the fish.

• Clean the fish - descale it, remove the guts and clean it under running water. Use a kitchen cloth or paper towels to pat dry.
• Prepare the marinade - to prepare the marinade, mix minced garlic, turmeric powder, olive oil (or your preferred choice of oil), chillis, garam masala, salt, and black pepper.
• Marinate the fish - lay the fish on a chopping board and use a sharp knife to make diagonal slits or cuts on each side of the fish (known as mitai in Swahili). Using your hands or a spoon, spread a thick layer on both surfaces of the fish.

TIP: Make sure to apply some marinade in between the slits so the marinade totally penetrates. Allow the fish to marinate for at least 30 minutes (or overnight in the refrigerator).

PREPARE THE SAUCE

Next, proceed to prepare the sauce.

• Set a medium-sized pot on the stovetop under medium heat. 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 milk and simmer for about 15 minutes, stirring from time to time so it does not burn. Grill the fish while the sauce is cooking to save on time.
• Once the sauce is almost done, stir in the tamarind sauce and cover it so it keeps warm.

Useful recipe tip: Process everything in a blender and allow to simmer, if trying to save on time. I like to use this method, especially during weeknights, when the time is just not enough and the dish needs to get on the table quickly.

GRILL THE FISH

You can grill the fish on your normal grill or in the oven. Traditionally, samaki wa kupaka is grilled on a charcoal grill (also known as jiko). You can, however, use a gas or electric grill.

• Set the grill or broiler on high. 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 charcoal or 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. You will know the fish is cooked when the flesh looks flaky and opaque all through.

To serve, transfer the fish to a large plate or platter. Spoon over the hot coconut sauce and arrange the sliced lime wedges on the side. If you like, you can squeeze one or two wedges so the lime juice flows on top.

STORAGE

Refrigeration: You can make the sauce in advance and keep it in the fridge for 3 days. To use it, simply warm it up in a pot or pan on the stovetop and drizzle it on the grilled fish.

Freezing: You can freeze the grilled fish at 0°F/-17.8° C or less for up to 3 months. To use, thaw it in the fridge overnight and reheat in the microwave or on the grill.

Pro tip: If possible, freeze the grilled fish without topping with the sauce first. That way, the fish will not get too soggy upon thawing. It is safer to thaw the fish in the fridge as opposed to the countertop.

Samaki wa Kupaka- grilled fish in coconut Recipe

Delicious Samaki wa Kupaka - Swahili grilled fish in coconut sauce recipe that uses simple everyday ingredients like black pepper, ginger, and garlic.