Entree: Kenya – Western Kenya – Samaki wa Kupaka (Fish cooked and finished in a rich spiced coconut-peanut sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 2 whole tilapia, about 10–12 oz (300–340 g) each, cleaned and scaled, or 4 tilapia fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil for frying (plus more for grilling)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 g) canned crushed tomatoes
- 1 small green chili or 1/2 tsp (1 g) chili flakes, adjust to taste
- 1/2 cup (125 ml) natural peanut butter (smooth or slightly coarse)
- 1 1/2 cups (360 ml) canned coconut milk (full fat preferred)
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) chopped cilantro (coriander leaves)
- 1 tbsp (15 ml) chopped fresh parsley or more cilantro for garnish
- 1 lime, cut into wedges, for serving
- Cooked rice, ugali, or chapati for serving
Instructions
1. Pat the fish dry; rub both sides with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Grill over medium-high heat with a little oil, or pan-fry in 2 tbsp (30 ml) oil for 4–5 minutes per side (longer for whole fish) until just cooked through and golden; remove and keep warm.
2. In a skillet, heat 1 tbsp (15 ml) oil over medium heat; sauté the chopped onion until translucent, about 5 minutes. Add minced garlic, ginger, and green chili and cook 1–2 minutes until fragrant. Add chopped tomatoes and simmer 5–7 minutes until they break down.
3. Stir in 1/2 cup (125 ml) peanut butter and 1 1/2 cups (360 ml) coconut milk, whisking until smooth. Add tamarind paste or lime juice, reduce heat to low, and simmer the sauce 6–8 minutes to thicken slightly; season with salt to taste.
4. Return the cooked fish to the skillet, spoon the coconut-peanut sauce over each piece, and simmer gently 2–3 minutes to warm and allow flavors to meld without breaking the fish.
5. Garnish with 2 tbsp (30 ml) chopped cilantro and parsley, serve with lime wedges, and accompany with steamed rice, ugali, or chapati. Leftover sauce keeps refrigerated for 2–3 days.
