Samaki wa Kupaka (Zanzibar Grilled Fish in Tamarind & Turmeric Coconut Sauce) – Authentic Tanzania Recipe
Swahili coast masterpiece grilling fresh ocean fish and bathing it in tangy tamarind-coconut gravy.
- Country of Origin
- 🇹🇿 Tanzania (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Char-grilled firm white fish fillets, Thick spiced coconut cream and tomato sauce, Steamed coconut rice (wali wa nazi), Tamarind pulp, Turmeric
Ingredients for Samaki wa Kupaka (Zanzibar Grilled Fish in Tamarind & Turmeric Coconut Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-grilled firm white fish fillets, prepped into bite-sized pieces
- 1.5 cups thick spiced coconut cream and tomato sauce, washed and trimmed
- 1 cup steamed coconut rice (wali wa nazi)
- 1 medium onion and 3 cloves garlic, finely minced with tamarind pulp
- 1.5 tbsp traditional Tanzania seasoning (turmeric, cumin, 5 cloves garlic, ginger, green chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together tamarind pulp, turmeric, cumin, 5 cloves garlic, ginger, green chili, cooking oil, and sea salt in a bowl to form a fragrant Tanzania marinade.
- Coat char-grilled firm white fish fillets and thick spiced coconut cream and tomato sauce thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear char-grilled firm white fish fillets and thick spiced coconut cream and tomato sauce for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with steamed coconut rice (wali wa nazi), and serve immediately.