Aromatic Tanzanian Samaki wa Kupaka
Coconut and Lime-Spiced Fish
A fragrant Tanzanian fish dish marinated and cooked in a rich coconut sauce infused with lime and spices, capturing the vibrant flavors of East African cuisine.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish Marinade
For the Coconut Sauce
For the Garnishing
Preparation
Marinating the Fish
Combine Marinade
In a bowl, combine lime juice, ginger, garlic, salt, and ground coriander.
Marinate Fillets
Coat the fish fillets with the marinade, cover, and refrigerate for at least 30 minutes.
Rotate Fillets
Turn the fillets occasionally to ensure even marinating.
Preparing the Coconut Sauce
Heat Oil
Heat vegetable oil in a saucepan over medium heat.
Sauté Onions
Sauté the onions until translucent.
Spice Infusion
Add curry powder and turmeric; cook for another minute.
Avoid overcooking the sauce to prevent it from splitting. For added heat, include a chopped chili in the sauce preparation.
Cooking Process
Simmering the Sauce
Add coconut milk to the sautéed spices, stirring occasionally, and simmer until slightly thickened.
Cooking the Fish
Remove fish from marinade and gently add to the simmering sauce; cook until the fish is tender and flakes easily with a fork.
Finishing Touches
Adjust seasoning and finish with a squeeze of lime before serving.
Plating & Serving
Aromatic Tanzanian Samaki wa Kupaka
Aromatic Tanzanian Samaki wa Kupaka
Chef’s Tip
Use fresh coconut milk for a creamier texture and richer taste.
Plating & Serving
Serve the fish and sauce over a bed of fluffy white rice or alongside warm, soft chapatis, garnished with fresh cilantro and lime wedges.