Entree: Tanzania – Dar es Salaam & Coast – Samaki wa Kupaka (Fish with coconut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., kingfish, snapper, king mackerel)
- 1 cup (240 ml) coconut milk (full fat)
- 1/2 cup (45 g) desiccated coconut (or 1 cup [90 g] freshly grated coconut) blended into a paste
- 1 medium onion, thinly sliced - about 1 cup (150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 tbsp (6 g) fresh ginger, grated
- 1–2 small bird’s eye chilies, minced (or 1/2 tsp [1 g] cayenne), to taste
- 1 medium tomato, chopped - about 3/4 cup (120 g)
- 2 tbsp (30 ml) lime juice (or tamarind paste 1 tbsp / 15 g for traditional tang)
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tsp (6 g) salt, plus more to taste
- Fresh cilantro (coriander) leaves for garnish, about 1/4 cup (15 g)
- 1/4 cup (60 ml) water or fish stock if sauce needs thinning

Instructions

1. Step 1: Prepare the coconut kupaka paste — If using desiccated coconut, pulse in a blender with 1/4 cup (60 ml) warm water or a few tablespoons of coconut milk until a coarse paste forms. In a bowl, combine the coconut paste with 1/2 cup (120 ml) coconut milk, turmeric, ground coriander, ground cumin, and lime or tamarind; set aside.
2. Step 2: Season and sear the fish — Pat fillets dry and season both sides with about 1/2 tsp (3 g) salt and a pinch of pepper. Heat 1 tbsp (15 ml) coconut oil in a large skillet or grill pan over medium-high heat. Sear the fillets 2–3 minutes per side until golden and just cooked through; remove and keep warm.
3. Step 3: Build the sauce — In the same skillet, add remaining 1 tbsp (15 ml) oil and sauté sliced onions until soft and beginning to caramelize, about 6–8 minutes. Add garlic, ginger, and minced chilies and cook 1–2 minutes. Stir in chopped tomato and cook until softened.
4. Step 4: Combine paste and simmer — Add the coconut-kupaka mixture to the skillet with the vegetables. Simmer gently, stirring, for 6–8 minutes until the sauce thickens; add up to 1/4 cup (60 ml) water or fish stock if too thick. Taste and adjust salt and lime/tamarind for brightness.
5. Step 5: Finish and serve — Return the seared fish to the pan, spooning sauce over each fillet, and warm through for 1–2 minutes without breaking the fish. Garnish with chopped cilantro and serve immediately with steamed rice, ugali, or flatbread.