Entree: Tanzania – Northern Tanzania – Samaki wa Kupaka (Grilled or baked whole fish coated in a spiced coconut-tomato sauce typical of East African coastal cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

2 whole red snapper (or similar firm white fish), approx. 1.25 lb (560 g) each, cleaned and scaled (estimate: Estimated edible raw flesh total for two cleaned, scaled whole fish, allowing for head, bones, and other inedible parts.)
2 tbsp (30 ml) lemon juice
1 tsp (5 g) kosher salt, for the fish
1/2 tsp (2 g) freshly ground black pepper, for the fish
3 tbsp (45 ml) vegetable oil, divided
1 medium onion, finely chopped (about 6 oz / 170 g)
3 cloves garlic, minced
1 tbsp (15 g) fresh ginger, grated
2 medium tomatoes, finely chopped (about 10 oz / 280 g)
1 tsp (2 g) ground turmeric
1 tbsp (7 g) East African-style curry powder
1 small hot green chili or 1/2 tsp (1 g) red chili flakes, minced (adjust to taste) (estimate: Selected the fresh green chili option; estimated edible mass for one small chili.)
1 cup (240 ml) canned coconut milk
1/2 cup (120 ml) coconut cream (selected option)
1 cup (80 g) toasted grated coconut (desiccated coconut, toasted, as the selected form) (estimated edible portion: 80 g)
2 tbsp (30 ml) tamarind paste (selected option)
1/4 cup (15 g) fresh cilantro, chopped
1 tsp (5 g) kosher salt, for the sauce, plus more to taste
Banana leaves or aluminum foil for grilling, optional; use as a wrapper or lining and do not eat

Instructions

1. Rinse the fish and pat dry. Score each side of each fish with three shallow diagonal cuts. Rub the fish inside and out with 2 tbsp of the vegetable oil, the lemon juice, 1 tsp salt, and the black pepper. Let rest for 20–30 minutes.
2. Heat the remaining 1 tbsp vegetable oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook for about 1 minute, until fragrant.
3. Stir in the tomatoes, turmeric, curry powder, and minced green chili. Cook for 6–8 minutes, until the tomatoes break down and the mixture thickens.
4. Pour in the coconut milk and coconut cream, and bring to a gentle simmer. Stir in the toasted grated coconut and simmer for 8–10 minutes, until the sauce thickens enough to coat a spoon. Stir in the tamarind paste, 1 tsp salt, and chopped cilantro. Taste and adjust seasoning as desired.
5. For grilling, preheat the grill to medium-high. If using banana leaves, brush them with oil and wrap the fish loosely. Otherwise, place the fish on a lightly oiled grill rack or on foil. Spoon a generous layer of coconut-tomato sauce over both sides of the fish.
6. Grill the fish for 6–8 minutes per side, depending on thickness, spooning on extra sauce as it cooks, until the flesh flakes easily and the sauce is lightly charred. Alternatively, bake on a lined baking sheet at 400°F (200°C) for 18–25 minutes, until cooked through; finish under the broiler for 2–3 minutes to caramelize the sauce.
7. Transfer the fish to a platter, spoon the remaining sauce over the top, garnish with extra cilantro if desired, and serve immediately with steamed rice, ugali, or chapati.