Here is the recipe
samaki wa kupaka twisted by yours truly Chef Ali Mandhry
Fish in sweet pepper tamarind and coconut cream
Let’s make some grilled whole changu fish also known as the coast tilapia and some chunks of ‘jodari’ also know as tuna in sweet pepper tamarid and coconut cream, this recipe is close to Samaki wa kupaka but with a twist of sweet peppers and tamarind plus we will use lots coconut cream for the topping.
What you will need
For the fish marinade
3 lime halved and squeezed
1/2 teaspoon salt to taste
1 teaspoon garlic ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
For the sauce
1 onion sliced
1 sweet pepper capsicum cubed
350ml heavy coconut cream
1/2 teaspoon curry powder
1/4 teaspoon turmeric powder
1/2 teaspoon garlic ginger paste
Salt to taste
1 teaspoon vegetable oil
Hot sauce for garnish
What to do
Ensure your fish is cleaned well put some shallow cuts into the fish on both sides, marinate the fish with the lime juice drizzle every part of the fish, add in the salt, turmeric powder, cayenne pepper, and mix well using your hands, let the fish set in the fridge for 15-20 minutes so that flavor can infuse well. Using a fish wire wrack place the fish in between and cover tightly to lock the fish in the wire rack, grill the fish on medium heat over charcoal grill until cooked on both sides towards the inside, once cooked aside and let’s make the coconut sauce.
To make the sauce
In a pan put the oil, sauté the onion and sweet peppers until well cooked about 5 minutes, add in the garlic ginger paste, add in the turmeric powder and curry powder mix well, go in with the coconut cream bring to a boil, then add in the tamarind extract stir well then add in salt to taste cook until the sauce is thick about 4 minutes, pour the sauce onto the fish evenly on both sides and also on the tuna chunks, drizzle some hot sauce (optional) and serve the fish with ugali. Enjoy
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2 фев 2020
