Entree: Tanzania – Tanzanian Highlands – Samaki wa Kupaka (Grilled or pan-fried fish served with a spiced coconut-tomato sauce)

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 15 min

Additional 10 min

Total 35 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 tilapia fillets, approx. 6 oz each
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) canned or fresh coconut milk
- 1/2 cup shredded coconut, fresh or desiccated
- 1 medium tomato, chopped, about 5 oz
- 1 small onion, finely sliced, about 3 oz
- 2 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 1–2 small red chilies, sliced (or 1 tsp red pepper flakes)
- 2 tbsp (30 ml) lemon juice
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp salt, or to taste
- 1/2 tsp ground black pepper
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 2 tbsp chopped fresh cilantro for garnish
- Lime wedges for serving

Show original ingredient measurements

- 4 tilapia fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) canned or fresh coconut milk
- 1/2 cup (45 g) shredded coconut, fresh or desiccated
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1 small onion, finely sliced, about 3 oz (85 g)
- 2 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 1–2 small red chilies, sliced (or 1 tsp / 2 g red pepper flakes)
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Pat the tilapia fillets dry and sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp turmeric; let rest 10 minutes.
2. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat and sear the fillets 2–3 minutes per side until just opaque and lightly browned. Transfer to a plate and keep warm.
3. In the same skillet add remaining 1 tbsp (15 ml) oil and reduce heat to medium. Sauté the sliced onion until soft and translucent, about 4 minutes.
4. Add the garlic, grated ginger, and sliced chilies and cook 1 minute until fragrant.
5. Stir in the chopped tomato and tomato paste if using; cook until the tomato breaks down, about 4–5 minutes.
6. Add the coconut milk and shredded coconut, then stir in the remaining 1/2 tsp salt, 1 tsp ground coriander, and the lemon juice. Simmer gently 5–7 minutes until the sauce thickens slightly and flavors meld.
7. Return the seared fillets to the pan, spooning sauce over them. Simmer gently 2–3 minutes to heat through and allow the fish to absorb the sauce.
8. Taste and adjust seasoning with salt and lemon juice. Garnish with chopped cilantro and serve with lime wedges and steamed rice or ugali.