Fish In Coconut Sauce Samaki Wa Kupaka Food

FISH IN COCONUT SAUCE (SAMAKI WA KUPAKA)

Fish in Coconut Sauce (Samaki Wa Kupaka) image

Make and share this Fish in Coconut Sauce (Samaki Wa Kupaka) recipe from Food.com.

Provided by stormylee

Categories Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs white fish fillets
1 tablespoon ginger paste
1 tablespoon garlic paste
salt (to taste)
black pepper (to taste)
1 large lemon, juice of
2 green chilies, chopped
1 onion, chopped
1 tomatoes, skinned and chopped
1/2 cup coconut milk
2 teaspoons oil
2 -3 stalks coriander, chopped

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

Samaki Wa Kupaka image

Make and share this Samaki Wa Kupaka recipe from Food.com.

Provided by MarraMamba

Categories African

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

400 g whole flat fish, descaled
1 garlic clove, finely chopped
2 cm fresh gingerroot, finely chopped
salt & freshly ground black pepper
2 tablespoons olive oil
1 lime, juice of
1 tablespoon tomato puree
1 onion, finely chopped
200 g tomatoes, chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 red chile, finely chopped
3 tablespoons tamarind paste
150 ml coconut cream
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 389.3, Fat 30.6, SaturatedFat 16.5, Sodium 63.1, Carbohydrate 29.9, Fiber 5.6, Sugar 19.1, Protein 5.1

MTUZI WA SAMAKI (EAST AFRICAN FISH IN COCONUT CURRY)

Mtuzi Wa Samaki (East African Fish in Coconut Curry) image

Make and share this Mtuzi Wa Samaki (East African Fish in Coconut Curry) recipe from Food.com.

Provided by evelynathens

Categories African

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons oil
2 -2 1/2 lbs white fish fillets, cut into serving portions
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 garlic cloves, minced
1 cup tomatoes, seeded and chopped
1 1/2 cups coconut milk
2 -3 teaspoons garam masala or 2 -3 teaspoons curry powder
1 -2 tablespoon tamarind paste or 1 -2 tablespoon lemon juice

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.

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