📝 About This Recipe
A crown jewel of Swahili coastal cuisine, Samaki wa Kupaka is a masterpiece of balance, blending the smoky aroma of open-flame grilling with a rich, golden coconut reduction. This authentic Halal staple from the shores of Zanzibar features firm white fish marinated in earthy spices and then 'painted' with a thick, tangy tamarind-infused coconut custard. It is a celebratory dish that embodies the soul of East African hospitality—vibrant, aromatic, and deeply comforting.
🥗 Ingredients
The Fish & Marinade
- 2 lbs Whole Red Snapper or Sea Bream (cleaned, scaled, and scored with deep diagonal cuts)
- 1 tablespoon Garlic Paste (freshly crushed)
- 1 tablespoon Ginger Paste (freshly grated)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Golden Coconut Sauce
- 2 cups Heavy Coconut Milk (full fat, preferably from the first press)
- 2 tablespoons Tamarind Paste (diluted in 2 tbsp warm water and strained)
- 1 teaspoon Turmeric Powder (for that iconic golden hue)
- 1/2 teaspoon Red Chili Flakes or Cayenne (adjust to preferred heat level)
- 1/2 teaspoon Cumin Powder (toasted)
- 1 piece Small Onion (grated or blended into a fine paste)
- 2 pieces Green Chilies (slit lengthwise)
- 1 tablespoon Coconut Oil (for sautéing)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime Wedges (cut into quarters)
- 4-5 pieces Red Onion Rings (soaked in ice water for crunch)
👨🍳 Instructions
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1
Pat the fish completely dry with paper towels. Ensure the deep scores in the flesh reach the bone to allow the marinade to penetrate.
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2
In a small bowl, mix the garlic paste, ginger paste, lemon juice, salt, and black pepper. Rub this mixture thoroughly over the fish and inside the cavity. Let it marinate for at least 30 minutes in the refrigerator.
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3
While the fish marinates, prepare the sauce. Heat coconut oil in a heavy-bottomed saucepan over medium heat. Add the onion paste and sauté for 3-4 minutes until translucent but not browned.
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4
Stir in the turmeric, cumin, and chili flakes. Cook for 1 minute until the spices become fragrant.
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5
Pour in the thick coconut milk and the tamarind water. Add the whole slit green chilies. Bring to a very gentle simmer.
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6
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring frequently. The goal is a thick, custard-like consistency that will coat the back of a spoon.
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7
Prepare your grill. For the most authentic flavor, use charcoal. Light the coals and wait until they are covered in grey ash, providing a medium-high heat.
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8
Lightly oil a fish grilling basket to prevent sticking. Place the marinated fish inside and grill over the coals for about 6-8 minutes per side, or until the flesh is opaque and has beautiful char marks.
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9
Once the fish is nearly cooked, begin the 'Kupaka' (coating) process. Using a brush or a large spoon, generously coat the top side of the fish with the thickened coconut sauce while it is still on the grill.
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10
Flip the fish carefully and coat the other side. Let it grill for another 1-2 minutes per side so the sauce bakes onto the fish, creating a smoky, caramelized glaze.
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11
Remove the fish from the grill and place it on a warm serving platter. Pour the remaining warm coconut sauce over the top of the fish.
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12
Garnish with fresh cilantro, red onion rings, and lime wedges. Serve immediately while the smoke is still rising from the fish.
💡 Chef's Tips
For the best texture, use a firm white fish like Snapper, Kingfish, or Tilapia; delicate fish will fall apart on the grill. If you don't have a charcoal grill, use an oven broiler on high, but place a small tray of smoking wood chips at the bottom of the oven to mimic the smoky flavor. Do not let the coconut sauce boil vigorously or it may split; a low, slow simmer is the secret to that velvet texture. Always use full-fat coconut milk—light coconut milk will not thicken sufficiently to 'paint' the fish. If the sauce is too thin, mix a teaspoon of cornstarch with a little water and whisk it in, though traditionalists prefer reducing it by heat alone.
🍽️ Serving Suggestions
Serve with 'Wali wa Nazi' (Coconut Rice) for a double dose of tropical flavor. Pair with a side of 'Kachumbari', a fresh East African tomato and onion salad, to cut through the richness of the sauce. Accompany with grilled cassava or sweet potatoes to soak up every drop of the golden gravy. For a traditional drink, serve with fresh spiced ginger tea or a cold glass of passion fruit juice. Warm naan or chapati also makes an excellent vessel for scooping up the fish and sauce.