Entree: Tanzania – Northern Tanzania – Samaki wa Kupaka (Grilled or baked whole fish coated in a spiced coconut-tomato sauce typical of East African coastal cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 whole red snapper (or similar firm white fish), approx. 1.25 lb (560 g) each, cleaned and scaled
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) kosher salt (for fish)
- 1/2 tsp (2 g) freshly ground black pepper (for fish)
- 3 tbsp (45 ml) vegetable oil, divided
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, finely chopped (about 10 oz / 280 g)
- 1 tsp (2 g) ground turmeric
- 1 tbsp (7 g) curry powder (East African style)
- 1 small hot green chili or 1/2 tsp (1 g) red chili flakes, minced (adjust to taste)
- 1 cup (240 ml) canned coconut milk
- 1/2 cup (120 ml) coconut cream or additional coconut milk
- 1 cup (80 g) toasted grated coconut (or desiccated coconut, toasted)
- 2 tbsp (30 ml) tamarind paste or 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) kosher salt (for sauce), plus more to taste
- Banana leaves or aluminum foil for grilling (optional)

Instructions

1. Rinse and pat the fish dry. Score each side with 3 shallow diagonal cuts. Rub fish inside and out with 2 tbsp vegetable oil, 2 tbsp lemon juice, 1 tsp salt and 1/2 tsp pepper. Let rest 20–30 minutes to absorb flavors.
2. Heat 1 tbsp vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in chopped tomatoes, turmeric, curry powder and chili. Cook down 6–8 minutes until tomatoes break down and mixture thickens.
4. Pour in coconut milk and coconut cream, bring to a gentle simmer. Add toasted grated coconut and simmer until sauce reduces and becomes thick enough to coat a spoon, about 8–10 minutes. Stir in tamarind paste or lime juice, 1 tsp salt and chopped cilantro. Adjust seasoning.
5. Preheat grill to medium-high. If using banana leaves, brush with oil and wrap fish loosely; alternatively place fish on a lightly oiled grill rack or sheet of foil. Spoon a generous layer of the coconut-tomato sauce over both sides of each fish.
6. Grill fish 6–8 minutes per side (depending on thickness), spooning extra sauce during cooking, until flesh flakes easily and sauce develops slight charring. If baking, roast in a 400°F (200°C) oven on a lined baking sheet 18–25 minutes until cooked through, finishing under the broiler 2–3 minutes to caramelize the sauce.
7. Transfer fish to a platter, spoon remaining sauce over the top, garnish with extra cilantro and serve immediately with steamed rice, ugali or chapati.