Entree: Tanzania – Zanzibar – Samaki wa Kupaka (Grilled or roasted whole fish topped with a rich Zanzibari coconut-peanut 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 25 min

Additional 20 min

Total 55 min

Ingredients

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

2 whole medium snapper (red snapper selected as the example), cleaned, scaled, and scored; approximately 1.5 lb (680 g) each (estimated edible portion: 1 lb 8 oz (680 g))
3 tbsp (45 ml) lemon juice
2 tsp (10 g) salt, divided: use 1 tsp (5 g) for the fish marinade and 1 tsp (5 g) for the sauce
1 tsp (5 g) ground turmeric
1 tsp (5 g) ground cumin
2 cloves garlic, minced
1 tbsp (15 g) grated fresh ginger
3 tbsp (45 ml) vegetable oil for cooking (selected option)
1 tbsp (15 ml) coconut oil for the sauce (selected option)
1 medium onion, finely chopped, about 6 oz (170 g)
2 cloves garlic, minced
1 tbsp (15 g) grated fresh ginger
1 medium tomato, chopped, about 5 oz (140 g)
1–2 fresh red chiles, finely chopped, or 1 tsp (5 g) chili powder (estimate: Selected the fresh-chile option; estimated 0.35 oz (10 g) total for two small chiles.)
1 cup (240 ml) full-fat coconut milk
1/2 cup (125 g) smooth peanut butter (selected option)
1 tbsp (15 g) tamarind paste (selected option)
1 tsp (5 g) curry powder
1 tsp (5 g) sugar, optional
Fresh cilantro leaves, chopped, for garnish, 1/4 cup (15 g)

Show original ingredient measurements

2 whole medium snapper (red snapper selected as the example), cleaned, scaled, and scored; approximately 1.5 lb (680 g) each (estimated edible portion: 680 g)
3 tbsp (45 ml) lemon juice
2 tsp (10 g) salt, divided: use 1 tsp (5 g) for the fish marinade and 1 tsp (5 g) for the sauce
1 tsp (5 g) ground turmeric
1 tsp (5 g) ground cumin
2 cloves garlic, minced
1 tbsp (15 g) grated fresh ginger
3 tbsp (45 ml) vegetable oil for cooking (selected option)
1 tbsp (15 ml) coconut oil for the sauce (selected option)
1 medium onion, finely chopped, about 6 oz (170 g)
2 cloves garlic, minced
1 tbsp (15 g) grated fresh ginger
1 medium tomato, chopped, about 5 oz (140 g)
1–2 fresh red chiles, finely chopped, or 1 tsp (5 g) chili powder (estimate: Selected the fresh-chile option; estimated 10 g total for two small chiles.)
1 cup (240 ml) full-fat coconut milk
1/2 cup (125 g) smooth peanut butter (selected option)
1 tbsp (15 g) tamarind paste (selected option)
1 tsp (5 g) curry powder
1 tsp (5 g) sugar, optional
Fresh cilantro leaves, chopped, for garnish, 1/4 cup (15 g)

Instructions

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

1. Combine the lemon juice, 1 tsp (5 g) of the salt, turmeric, cumin, 2 minced garlic cloves, and 1 tbsp (15 ml) grated ginger. Rub the mixture over the fish, including inside the cavities, and leave to marinate for 20–30 minutes.
2. Preheat a grill to medium-high heat, or heat an oven to high and set it to broil. Brush the fish with the 3 tbsp (45 ml) cooking oil. Grill or broil for about 6–8 minutes per side, depending on thickness, until the skin is crisp and the fish is nearly cooked through. Remove and keep warm.
3. While the fish cooks, heat the 1 tbsp (15 ml) coconut oil in a skillet over medium heat. Add the chopped onion, 2 minced garlic cloves, and remaining 1 tbsp (15 ml) grated ginger. Cook, stirring, until softened and translucent, about 5–7 minutes.
4. Add the chopped tomato and fresh chiles. Cook for about 4 minutes, until the tomato breaks down.
5. Stir in the peanut butter, coconut milk, tamarind paste, curry powder, and remaining 1 tsp (5 g) salt. Simmer gently, stirring, for 6–8 minutes, until smooth and thick enough to coat the back of a spoon. Add the optional sugar if needed to balance the acidity.
6. Spoon or brush the warm sauce generously over the fish. If desired, return the fish to the grill briefly or place it in a 400°F (200°C) oven for 3–4 minutes to set the glaze. Garnish with cilantro and serve immediately, with steamed rice or plantains if desired.

1. Combine the lemon juice, 1 tsp (5 g) of the salt, turmeric, cumin, 2 minced garlic cloves, and 1 tbsp grated ginger. Rub the mixture over the fish, including inside the cavities, and leave to marinate for 20–30 minutes.
2. Preheat a grill to medium-high heat, or heat an oven to high and set it to broil. Brush the fish with the 3 tbsp (45 ml) cooking oil. Grill or broil for about 6–8 minutes per side, depending on thickness, until the skin is crisp and the fish is nearly cooked through. Remove and keep warm.
3. While the fish cooks, heat the 1 tbsp (15 ml) coconut oil in a skillet over medium heat. Add the chopped onion, 2 minced garlic cloves, and remaining 1 tbsp grated ginger. Cook, stirring, until softened and translucent, about 5–7 minutes.
4. Add the chopped tomato and fresh chiles. Cook for about 4 minutes, until the tomato breaks down.
5. Stir in the peanut butter, coconut milk, tamarind paste, curry powder, and remaining 1 tsp (5 g) salt. Simmer gently, stirring, for 6–8 minutes, until smooth and thick enough to coat the back of a spoon. Add the optional sugar if needed to balance the acidity.
6. Spoon or brush the warm sauce generously over the fish. If desired, return the fish to the grill briefly or place it in a 400°F (200°C) oven for 3–4 minutes to set the glaze. Garnish with cilantro and serve immediately, with steamed rice or plantains if desired.