Entree: Kenya – Nairobi & Central Kenya – Samaki wa Kupaka (Grilled whole fish coated with a spiced coconut-tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 whole cleaned fish, 1 lb 15 3/4 oz (900 g) gross total (tilapia used as the practical example); estimated edible raw fish flesh: 15 7/8 oz (450 g) total, assuming a 50% edible yield
1/4 oz (7 g) salt, divided
0.18 oz (5 g) ground turmeric
2 tbsp (30 ml) vegetable oil, plus an estimated 0.18 oz (5 g) for grilling
1 medium onion (about 3 7/8 oz (110 g) edible portion), finely chopped
3 garlic cloves (about 5/16 oz (9 g)), minced
Fresh ginger, 0.984 in (2.5 cm) piece (about 0.18 oz (5 g)), grated
2 green chilies (about 11/16 oz (20 g)), sliced
Tomatoes, 12 3/4 oz (360 g), chopped
0.071 oz (2 g) ground coriander
0.035 oz (1 g) ground cumin
Coconut milk, 1 cup (240 ml) (about 8 1/2 oz (240 g))
Unsweetened desiccated coconut, 2 5/8 oz (75 g)
Lime juice, 2 tbsp (30 ml) (about 1 1/16 oz (30 g))
Fresh cilantro, 0.53 oz (15 g), chopped, plus an estimated 0.18 oz (5 g) for garnish
Ground black pepper, estimated 0.018 oz (0.5 g), or to taste

Show original ingredient measurements

2 whole cleaned fish, 900 g gross total (tilapia used as the practical example); estimated edible raw fish flesh: 450 g total, assuming a 50% edible yield
7 g salt, divided
5 g ground turmeric
30 ml vegetable oil, plus an estimated 5 g for grilling
1 medium onion (about 110 g edible portion), finely chopped
3 garlic cloves (about 9 g), minced
Fresh ginger, 2.5 cm piece (about 5 g), grated
2 green chilies (about 20 g), sliced
Tomatoes, 360 g, chopped
2 g ground coriander
1 g ground cumin
Coconut milk, 240 ml (about 240 g)
Unsweetened desiccated coconut, 75 g
Lime juice, 30 ml (about 30 g)
Fresh cilantro, 15 g, chopped, plus an estimated 5 g for garnish
Ground black pepper, estimated 0.5 g, or to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the fish dry and make three shallow diagonal cuts on each side. Rub each fish inside and out with 0.18 oz (5 g) of the salt and 0.071 oz (2 g) of the turmeric. Marinate for 20–30 minutes.
2. Preheat a grill or grill pan over medium-high heat and lightly oil the grates with some of the estimated grilling oil. Grill the fish for 4–6 minutes per side, until cooked through and lightly charred. Transfer to a platter and keep warm.
3. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the onion and cook for 5–6 minutes, until soft. Add the garlic, ginger, and chilies; cook for 1–2 minutes, until fragrant.
4. Add the tomatoes, coriander, and cumin. Cook, stirring, for 6–8 minutes, until the tomatoes break down and the mixture thickens.
5. Stir in the desiccated coconut and cook for 2–3 minutes. Add the coconut milk and simmer gently for 6–8 minutes, until the sauce is reduced and glossy. Season with the remaining salt and black pepper.
6. For a smoother sauce, optionally pulse it briefly in a blender, then return it to the skillet and reheat gently.
7. Spoon the warm coconut-tomato sauce over the grilled fish, coating both sides. Return the fish to the grill or place it under a hot broiler for 2–3 minutes to set the sauce and develop a slight char.
8. Remove from the heat. Drizzle with lime juice and sprinkle with cilantro. Serve immediately; rice, ugali, or chapati are optional accompaniments and are not included in the ingredient list.

1. Pat the fish dry and make three shallow diagonal cuts on each side. Rub each fish inside and out with 5 g of the salt and 2 g of the turmeric. Marinate for 20–30 minutes.
2. Preheat a grill or grill pan over medium-high heat and lightly oil the grates with some of the estimated grilling oil. Grill the fish for 4–6 minutes per side, until cooked through and lightly charred. Transfer to a platter and keep warm.
3. Heat 30 ml vegetable oil in a skillet over medium heat. Add the onion and cook for 5–6 minutes, until soft. Add the garlic, ginger, and chilies; cook for 1–2 minutes, until fragrant.
4. Add the tomatoes, coriander, and cumin. Cook, stirring, for 6–8 minutes, until the tomatoes break down and the mixture thickens.
5. Stir in the desiccated coconut and cook for 2–3 minutes. Add the coconut milk and simmer gently for 6–8 minutes, until the sauce is reduced and glossy. Season with the remaining salt and black pepper.
6. For a smoother sauce, optionally pulse it briefly in a blender, then return it to the skillet and reheat gently.
7. Spoon the warm coconut-tomato sauce over the grilled fish, coating both sides. Return the fish to the grill or place it under a hot broiler for 2–3 minutes to set the sauce and develop a slight char.
8. Remove from the heat. Drizzle with lime juice and sprinkle with cilantro. Serve immediately; rice, ugali, or chapati are optional accompaniments and are not included in the ingredient list.