Samaki wa KupakaGrilled Fish with Coconut Sauce

Name: Samaki wa Kupaka (Grilled Fish with Coconut Sauce)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Tanzania
Ingredients: 800 g Tilapia (cleaned and scored); 45 ml Lime Juice; 15 g Garlic (crushed); 20 g Fresh Ginger (crushed); 10 g Salt; 3 g Black Pepper; 25 ml Vegetable Oil; 140 g Onion (finely chopped); 20 g Green Chili (finely chopped); 450 ml Coconut Milk; 7 g Curry Powder; 3 g Turmeric Powder

A Tanzanian coastal-style preparation of grilled tilapia coated with a warmly spiced coconut sauce and finished with lime.

Prep

25m

Cook

25m

Serves

Estimated

Nutrition

Per serving

544kcal

Calories

44g

Protein

37g

Fat

16g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

800g
Tilapia (cleaned and scored)
45ml
Lime Juice
15g
Garlic (crushed)
20g
Fresh Ginger (crushed)
10g
Salt
3g
Black Pepper
25ml
Vegetable Oil

Sauce

140g
Onion (finely chopped)
20g
Green Chili (finely chopped)
450ml
Coconut Milk
7g
Curry Powder
3g
Turmeric Powder

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Mix the lime juice, garlic, fresh ginger, salt, black pepper, and vegetable oil into a paste.
02
Rub the mixture over the tilapia and leave it to marinate while you prepare the sauce.
03
Place the onion and green chili in a saucepan over medium heat and cook until softened.
04
Stir in the curry powder and turmeric powder for a few seconds, then pour in the coconut milk.
05
Simmer the sauce gently at 90°C (194°F) until it thickens slightly and tastes rounded.
06
Cook the tilapia on a hot grill, or bake it at 200°C (400°F), until the flesh is opaque, flakes easily, and reaches 63°C (145°F).
07
Serve the grilled tilapia with the coconut sauce spooned over or alongside.

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