Grilled Fish in Coconut Sauce “Samaki wa Kupaka”#localingredientscontest

Name: Grilled Fish in Coconut Sauce “Samaki wa Kupaka” #localingredientscontest
Cuisine: Kenyan
Ingredients: 3 big fish; Spices for fish marianade (dried red pepper, black pepper, salt and lemon juice); 5 cups light coconut milk and 2 cups of heavy coconut milk; Fresh tamarind; 5 pods Garlic; 1 teaspoon turmeric powder

Zubeda Mohamed @cook_14121216

Mombasa

A coastal based recipe, tasty, smoked and yumm to its last! Mostly served with breads and rice. It’s always right when coconut milk is involved!

Zubeda Mohamed @cook_14121216

Mombasa

A coastal based recipe, tasty, smoked and yumm to its last! Mostly served with breads and rice. It’s always right when coconut milk is involved!

Saved

Ingredients

3big fish
Spices for fish marianade (dried red pepper, black pepper, salt and lemon juice)
5 cupslight coconut milk and 2 cups of heavy coconut milk
Fresh tamarind
5 podsGarlic
1 teaspoonturmeric powder

Saved

Steps

1

Marianate the fish, with marianade ingredients, for minimum 30 minutes.
2

On low to medium charcoal heat, now grill the fish as it dries till well cooked, turning at equal intervals on both sides. Put aside when ready as you make the paste.
3

Press the fresh tamarind in thin coconut milk, when well pressed, remove the remainder tamarind, grind garlic with the turmeric powder and add. Add salt, bring to simmer till it gets thick. Now add the heavy coconut milk. Divide the gravy into two bowls.
4

The first bowl of cooked gravy is used on the fish, take the ready fish back to the griller, and coat it with the gravy as it falls on the charcoal to get the sweet aroma back to the fish. Do this for both sides.
5

When coated well, as shown in the picture, remove from griller and set aside for the second coating on the plate.
6

Coat the remaining, for the presentation and not too dry to eat with rice/bread.
7

Serve and Enjoy!