This archive report was first published on 10 August 2019.
Published on August 10, 2019, this recipe for grilled whole changu fish, also known as coast tilapia, is a twist on the classic Samaki wa Kupaka dish.
For the fish marinade, you will need:
- 3 limes, halved and squeezed
- 1/2 teaspoon salt to taste
- 1 teaspoon garlic ginger paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
For the coconut sauce, you will need:
- 1 onion, sliced
- 1 sweet pepper (capsicum), cubed
- 350ml heavy coconut cream
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garlic ginger paste
- Salt to taste
- 1 teaspoon vegetable oil
- Hot sauce for garnish
Instructions:
Ensure your fish is cleaned well and make shallow cuts on both sides. Drizzle lime juice on the fish and mix in salt, turmeric powder, cayenne pepper. Let the fish set in the fridge for 15-20 minutes.
Grill the fish on a charcoal grill over medium heat, cooking on both sides until it's cooked through. Set the fish aside.
For the coconut sauce, sauté the onion and sweet peppers in oil until well cooked. Add garlic ginger paste, turmeric powder, and curry powder. Mix well and add coconut cream, bringing it to a boil. Add tamarind extract and stir well. Cook until the sauce thickens, then pour it over the fish and tuna chunks. Drizzle with hot sauce and serve with ugali.
