Zanzibar Grilled Fish (Samaki wa Kupaka)

This tasty fish recipe is best if it’s done on a charcoal grill, but it’s quite good if done in the oven broiler.

Ingredients

• one whole fish, two to four pounds (ask for a fish that will hold together on the grill)
• one or two teaspoons of fresh ginger
• six to eight cloves of garlic
• one chilly pepper
• three cups coconut milk (canned is okay,
• tamarind paste or powder to taste (use just a little if you like, but you must use some)
• one teaspoon curry powder
• salt (to taste)
• cayenne pepper or red pepper (to taste)

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Method

• Clean fish, remove scales and tail.
• Cut a long gash on each side of the fish.
• Grind together the ginger, garlic, and chile pepper, and salt until it forms a paste.
• Rub this mixture all over the fish, into the stomach cavity, and into the gash on each side.
• Cover and leave to sit for an hour or two.
• In a saucepan stir together the coconut milk, tamarind, curry powder, salt and cayenne pepper.
• Simmer the sauce over low heat.
• Place the fish on an outdoor grill (a metal grill with a hinged top is very useful); or cook the fish in the oven broiler.
• When fish is half done begin spooning the sauce over the fish.
• Spoon more of the sauce onto the fish each time you turn it. If using the broiler you might transfer the fish to the oven.
• Continue cooking until fish is done.

Drink with chai ya mdalasini or tea with the meal or afterwards.

Bon Appetit.