Entree: Tanzania – Zanzibar – Samaki wa Kupaka (Grilled or roasted whole fish topped with a rich Zanzibari coconut-peanut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 20 min

Total 55 min

Ingredients

- 2 whole medium snapper or similar firm white fish, cleaned, scaled and scored, approx. 1.5 lb (680 g) each
- 3 tbsp (45 ml) lemon juice
- 2 tsp (10 g) salt, divided
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 3 tbsp (45 ml) vegetable oil or coconut oil for cooking
- 1 tbsp (15 ml) coconut oil or vegetable oil for sauce
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1–2 fresh red chiles, finely chopped, or 1 tsp (5 g) chili powder
- 1 cup (240 ml) full-fat coconut milk
- 1/2 cup (125 g) smooth peanut butter or 3/4 cup (90 g) roasted peanuts ground
- 1 tbsp (15 g) tamarind paste (or 2 tbsp (30 ml) lemon juice as substitute)
- 1 tsp (5 g) curry powder
- 1 tsp (5 g) sugar (optional)
- Fresh cilantro leaves for garnish, 1/4 cup (15 g)

Instructions

1. Marinate fish: Mix 3 tbsp (45 ml) lemon juice, 1 tsp (5 g) turmeric, 1 tsp (5 g) cumin, 1 tsp (5 g) salt and 2 minced garlic cloves with 1 tbsp (15 g) grated ginger. Rub inside and out on each fish and let sit 20–30 minutes.
2. Cook fish: Preheat grill or oven to high (or broil). Brush fish with 3 tbsp (45 ml) oil and cook over medium-high heat or under broiler until skin is crisp and fish is nearly done, about 6–8 minutes per side depending on thickness. Remove fish and keep warm.
3. Make kupaka sauce: Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté 1 chopped onion, 2 minced garlic cloves and 1 tbsp (15 g) grated ginger until soft and translucent, about 5–7 minutes. Add 1 chopped tomato and 1–2 chopped chiles and cook until tomato breaks down, about 4 minutes.
4. Finish sauce: Stir in 1/2 cup (125 g) peanut butter, 1 cup (240 ml) coconut milk, 1 tbsp (15 g) tamarind paste, 1 tsp (5 g) curry powder and 1 tsp (5 g) salt. Simmer gently, stirring, until the sauce is smooth and coats the back of a spoon, about 6–8 minutes. Add 1 tsp (5 g) sugar if needed to balance acidity.
5. Combine and serve: Spoon or brush the warm kupaka sauce generously over the cooked fish. Return to the grill briefly or to a hot oven (400°F / 200°C) for 3–4 minutes to set the glaze if desired. Garnish with 1/4 cup (15 g) chopped cilantro and serve immediately with steamed rice or plantains.