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Samaki wa kupaka (grilled fish with coconut sauce)
Samaki wa kupaka (grilled fish with coconut sauce)

Before you jump to Samaki wa kupaka (grilled fish with coconut sauce) recipe, you may want to read this short interesting healthy tips about Foods That Are Helpful To Your Heart.

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Be aware that your heart needs blueberries. You should know that blueberries have lots of antioxidants, particularly pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This antioxidant could be able to help your body improve its ability to break down the fat and cholesterol you eat. If your body can easily process fat and cholesterol, they won’t accumulate in your body or cause problems for your heart. That, basically, helps your heart be in tip-top shape.

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We hope you got insight from reading it, now let’s go back to samaki wa kupaka (grilled fish with coconut sauce) recipe. You can cook samaki wa kupaka (grilled fish with coconut sauce) using 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Samaki wa kupaka (grilled fish with coconut sauce):
  1. Use 3 large fish (whole) 2 tbsp ginger/garlic paste
  2. Use 1/2 tsp ground black pepper
  3. Use 3 pcs green chilli
  4. Prepare Salt
  5. Get 3-4 tbsp Lemon juice
  6. Get coconut sauce
  7. Prepare ingredient
  8. Take 4-5 cups thick coconut cream
  9. Take 7 cloves GARLIC
  10. Get salt
  11. Get lemon juice
  12. Prepare 1/2 tsp turmeric powder
  13. Provide 7 green chilies
Steps to make Samaki wa kupaka (grilled fish with coconut sauce):
  1. Method: - Clean the fish and lightly slice the fish, giving the fish cuts not all the way through (mitai), this will help the fish obtain more flavour. Do it on both sides. - Mix all the ingredients and marinate the fish.
  2. Next place the fish on a fish BBQ grill basket and close it so the fish doesn’t fall. - Next grill the fish on a charcoal grill until the fish is well cooked.
  3. Method: - Crush or grind the chilies, garlic and salt together.
  4. In a sufuria, add the coconut cream, the crushed garlic, chilies and salt, turmeric and lemon juice. - Cook until the sauce thickens, taste for salt and lemon before removing from the stove.
  5. When the sauce is thick, remove from stove and let it cool.
  6. Next when the fish is ready, open up the fish BBQ basket and start brushing the sauce on the fish, while the fish is still on the charcoal grill.
  7. When you find the fish is sticking to the BBQ basket, let the fish cool before opening the basket, otherwise continue brushing the fish with sauce on both sides while still placing the fish on the hot stove so the fish can get nice aroma of the smoke from the sauce falling into the charcoal, at the same time keeping an eye on the fish not to burn. - When the fish is well coated with the sauce on both sides, remove from the grill and serve on

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