Samaki wa Kupaka (Grilled Fish)

Recipe 16

Serves 4

This tasty fish recipe a Swahili Yum-Yum is best when prepared on a charcoal grill, but that does not go to say it cannot be done in the oven broiler.

2 - 4 Lbs One whole fish, (ask for a fish that will hold together on the grill)

1 - 2 Teaspoons of fresh ginger

6 - 8 Cloves of garlic

1 Chile pepper

3 Cups Coconut Milk (canned may be used)

tamarind paste or powder to taste (Please ensure you use it, use just a little if you like)

1 Teaspoon curry powder

Salt (to taste)Cayenne pepper or Red pepper (to taste)

-Clean the fish thoroughly removing scales and tail.
-Cut lenghtwise on each side of the fish.
-Blend together the ginger, garlic, and chilli pepper, and salt until a paste is formed.
-Rub blended mixture all over the fish, right into the stomach cavity, and into the gash on each side of the fish.
-Cover and leave for about an hour or two.
-In a pan (sauce) stir together the coconut milk, tamarind, curry powder, salt and cayenne pepper.
-Leave to simmer over a low heat.
-Place the fish on an outdoor grill or better still cook the fish in the oven broiler.
-When fish is half cooked begin by spooning the sauce all over the fish.
-Be sure to spoon more of the sauce onto the fish each time it is turned.
-Transfer the fish to the oven. Continue cooking until fish is done.
-For a Drink: Chai or Cardamom Tea goes best with the meal.