Samaki Wa Kupaka Recipe

Name: Samaki Wa Kupaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; For the Kapuka sauce; 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

Servings: persons

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
For the Kapuka sauce
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

1
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.
2
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.
3
Meanwhile, make the Kupaka Sauce. Place the tomato puree, onion, tomatoes and spices into a food processor and blend to a paste.
4
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.
5
Add the chillies and simmer for 10 minutes. If the mixture becomes too dry, add a little of the tamarind paste and coconut cream.
6
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.
7
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.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 400 g whole flat fish, descaled, 1 garlic clove, finely chopped, 2 cm fresh gingerroot, finely chopped, salt & freshly ground black pepper, and more.

Yes, Samaki Wa Kupaka falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Samaki Wa Kupaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions