Entree: Kenya – Rift Valley – Samaki wa Kupaka (Grilled whole fish topped with a creamy coconut-and-ground-peanut tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 whole tilapia, approx. 1 lb (450 g) each, cleaned and scaled
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) salt for fish
- 2 tbsp (30 ml) vegetable oil, plus extra for grilling
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 inch (2.5 cm) piece fresh ginger, grated (about 2 tbsp / 12 g)
- 2 medium tomatoes, diced, approx. 8 oz (225 g)
- 1/2 cup (125 ml) coconut milk
- 3 tbsp (45 g) roasted peanuts, ground finely
- 1 tsp (2 g) curry powder
- 1/2 tsp (1.5 g) turmeric powder
- 1–2 red chilies, minced (to taste)
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water, or 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh cilantro
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse and pat the tilapia dry. Score each side with 2–3 diagonal cuts. Rub with lemon juice and 1 tsp (5 g) salt; let rest 15 minutes.
2. Preheat grill or oven (grill pan over medium-high heat or oven to 425°F / 220°C). Brush fish with a little oil and grill or roast until just cooked through, about 6–8 minutes per side depending on thickness. Remove and keep warm.
3. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add sliced onion and sauté until soft and translucent, about 6–8 minutes.
4. Add minced garlic, grated ginger, curry powder, turmeric, and minced chilies; cook 1–2 minutes until fragrant.
5. Add diced tomatoes and simmer 6–8 minutes until tomatoes break down. Stir in ground peanuts and coconut milk, then add the diluted tamarind paste. Simmer gently until the sauce thickens, 6–10 minutes. Taste and adjust salt and pepper.
6. For a smoother kupaka, briefly transfer sauce to a blender and pulse to desired consistency (careful with hot liquids). Return to pan and warm through.
7. Spoon generous amounts of sauce over each grilled fish, or brush sauce over fish and place under a hot broiler for 2–3 minutes to set the glaze.
8. Garnish with chopped cilantro and serve hot with steamed rice, ugali, or flatbread to soak up the sauce.