Fish In Coconut Sauce Samaki Wa Kupaka Food

FISH IN COCONUT SAUCE (SAMAKI WA KUPAKA)

Steps:

• Mix together garlic and ginger pastes, salt, pepper and lemon juice. Marinate the fish in the mixture for at least 2 hours.
• Preheat oven to 175°C.
• Oil a baking dish with 1 ts oil and bake the fish lightly.
• In a blender, puree onions, tomatoes and coriander. Take 1 tsp of oil, heat in a pan and fry pureed mixture for few minutes. Add coconut milk and stir gently until the sauce thickens.
• Pour the sauce over the fish and bake in the oven for further 10-15 minutes or until done. Serve with plain or coconut rice.

SAMAKI WA KUPAKA

Steps:

• Carefully trim the tails and fins from the fish and discard them. Make several slashes in the flesh to allow the flavours of the marinade to be well absorbed.
• Mix the garlic, ginger, salt, oil and lime together. Rub this mixture into the slashed flesh and stomach cavity. Cover and set aside for 30 minutes.
• Meanwhile, make the Kupaka Sauce. Place the tomato puree, onion, tomatoes and spices into a food processor and blend to a paste.
• Heat a frying pan over a medium heat and add the paste to the pan. Cook for 2 minutes over a low heat, stirring all the time to stop the mixture sticking and burning.
• Add the chillies and simmer for 10 minutes. If the mixture becomes too dry, add a little of the tamarind paste and coconut cream.
• Remove the mixture from the heat, stir in the remaining tamarind paste and coconut cream and season to taste with salt and freshly ground black pepper.
• Meanwhile, grill the marinated fish over the charcoal barbecue, basting regularly, until cooked through. Serve immediately, with the Kapuka sauce, some plain boiled rice and coconut spinach.

MTUZI WA SAMAKI (EAST AFRICAN FISH IN COCONUT CURRY)

Steps:

• Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate. Do not cook through.
• Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
• Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 6-8 minutes.
• Add the fish fillets, cover and continue to simmer until the fish is cooked through, 5-10 minutes. Serve with rice, ugali, boiled potatoes, boiled cassava or chapatti.
• Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.