Samaki wa Kupaka

Posted by admin | On: Sep 14 2017


This recipe is for between 1 – 1.5 kg fish

  • 1 whole fish – scaled and gutted (Eg. tilapia or snapper)
  • 2 teaspoons of fresh ground ginger
  • 8 cloves of garlic – crushed and mashed
  • 1 green chili pepper minced fine
  • 3 cups coconut milk
  • Tamarind paste (adjust to suit your taste)
  • 1 teaspoon fish masala
  • Seasoning – salt, pepper, chilli pepper



  1. Light a charcoal grill and allow the coals to catch.
  2. Cut a few evenly spaced slashes onto both sides of the fish to ensure the fish cooks evenly.
  3. Mix the ginger, garlic and chilli together to form a paste, season with salt and pepper and blend together. Rub this paste all over the fish, into the slashes and inside the fish cavity. Set aside in the fridge or in a cool area to marinade for at least 1 ½ hours.
  4. Place a saucepan and stir the coconut milk, tamarind, fish masala, salt and chilli pepper into the pot. Allow the sauce to simmer stirring occasionally for about5 minutes.
  5. Place the fish on the grill (or grill in the oven) and start to cook. Monitor the fish closely to ensure it doesn’t burn. After 2 – 3 minutes turn the fish to start grilling the other side. Remember fish doesn’t take long to cook. Start spooning some of the sauce onto the fish to baste it.  Keep turning and basting the fish until it is cooked through.
  6. Remove from the grill and enjoy!

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