Entree: Kenya – Nairobi & Central Kenya – Samaki wa Kupaka (Grilled whole fish coated with a spiced coconut-tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 whole fish (tilapia or snapper), approx. 1 lb (450 g) each, scaled, gutted and cleaned
- 1 1/2 tsp (7 g) salt, divided
- 1 tsp (5 g) ground turmeric
- 2 tbsp (30 ml) vegetable oil or coconut oil, plus extra for grilling
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, grated
- 2 green chilies, sliced (adjust to taste)
- 2 medium tomatoes, chopped, about 1 1/2 cups (360 g)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 cup (240 ml) coconut milk
- 3/4 cup (75 g) freshly grated coconut or unsweetened desiccated coconut
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- Freshly ground black pepper to taste

Instructions

1. Pat the fish dry and make 3 shallow diagonal cuts on each side. Rub each fish inside and out with 1 tsp (5 g) salt and 1/2 tsp (2 g) turmeric and let marinate 20–30 minutes.
2. Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Grill the fish 4–6 minutes per side until cooked through and lightly charred. Transfer to a platter and keep warm.
3. In a skillet, heat 2 tbsp (30 ml) oil over medium heat. Add chopped onion and cook 5–6 minutes until soft. Add garlic, ginger, and sliced chilies and cook 1–2 minutes until fragrant.
4. Add chopped tomatoes, ground coriander, and ground cumin. Cook, stirring, 6–8 minutes until tomatoes break down and mixture thickens.
5. Stir in the grated coconut and cook 2–3 minutes to toast slightly. Add coconut milk and simmer gently 6–8 minutes until the sauce is reduced and glossy. Adjust salt and pepper.
6. Optionally, for a smoother kupaka paste, transfer the sauce to a blender and pulse briefly until just combined, then return to the skillet and reheat gently.
7. Spoon the warm coconut-tomato kupaka sauce generously over the grilled fish, coating both sides. Finish on the grill or under a hot broiler 2–3 minutes to set the sauce and develop a slight char.
8. Remove from heat, drizzle with lime juice, sprinkle chopped cilantro, and serve immediately with steamed rice, ugali, or chapati.