Fish in Coconut Sauce Samaki Wa Kupaka
Transport your taste buds to the East African coast with this enticing recipe for Fish in Coconut Sauce, also known as Samaki Wa Kupaka. This flavorful dish features tender whole fish—like snapper, tilapia, or mackerel—marinated in a zesty blend of lime juice, turmeric, and salt, then gently fried to perfection. The fish is simmered in a rich, aromatic coconut milk sauce infused with garlic, ginger, cumin, coriander, and a touch of green chilies for a hint of spice. The addition of fresh tomatoes creates a luscious, tangy base that pairs effortlessly with steamed rice or flatbreads. With its bold yet harmonious blend of tropical and savory flavors, Samaki Wa Kupaka is a must-try for lovers of global cuisine. Perfect for a special dinner or when you want to bring a vibrant taste of Swahili cooking to your table!
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Recipe Information
Ingredients
- 1 medium-sized (about 1.5 pounds) Whole fish (snapper, tilapia, or mackerel)
- 3 tablespoons Lime juice
- 1 teaspoon Salt
- 1 teaspoon Ground turmeric
- 1 can (13.5 ounces) Coconut milk
- 2 tablespoons Coconut oil (or vegetable oil)
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 teaspoon, grated Ginger
- 2 medium, finely chopped Tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 small, finely chopped (adjust for spice preference) Green chilies
- 2 tablespoons, chopped (optional, for garnish) Fresh cilantro
- 1 cup Water
Instructions
Clean the fish thoroughly and pat it dry with paper towels. Make 2-3 shallow diagonal cuts on each side of the fish to help the marinade penetrate.
In a small bowl, mix lime juice, salt, and ground turmeric into a paste. Rub this mixture all over the fish, including inside the cuts and cavity. Set aside to marinate for about 15 minutes.
Heat 2 tablespoons of coconut oil in a large, deep skillet or pan over medium heat. Gently fry the fish for about 3-4 minutes per side until lightly browned but not fully cooked. Remove the fish and set it aside.
In the same pan, add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Add minced garlic and grated ginger. Stir for 1 minute until fragrant.
Add the chopped tomatoes, ground cumin, ground coriander, and paprika. Cook until the tomatoes soften and the mixture becomes a thick paste, about 5 minutes.
Pour in the coconut milk and water, stirring well to combine. Add the finely chopped green chilies for a subtle heat (or more if you prefer spicier flavors).
Bring the sauce to a gentle simmer and carefully return the fish to the pan. Spoon some sauce over the fish to coat it.
Reduce the heat to low, cover the pan, and let the fish simmer gently for 10-12 minutes, or until it is fully cooked and flaky.
Adjust salt to taste if needed. Turn off the heat and let the dish rest for 2-3 minutes.
Garnish with chopped fresh cilantro (if using) and serve hot with steamed rice, chapati, or flatbread.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 10.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
