Samaki wa Kupaka (Fish in Coconut Sauce)

Clean a whole white fish weighing 1 kg, pat it dry, and make 3 shallow cuts on each side so the marinade can penetrate the flesh.

Mix 30 ml lime juice, 2 minced garlic cloves, 10 g grated ginger, 1/2 tsp turmeric, half of a finely chopped chili pepper, 1 tbsp oil and salt to taste. Rub the fish with the mixture on the outside, in the cuts and inside the belly cavity; cover and marinate for 30 minutes in the fridge.

Rinse the rice, add 450 ml water, bring to a boil, salt to taste, cover and simmer over low heat for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.

Preheat a charcoal grill or an oven with a grill setting to 220 °C. Brush the grate with 1/2 tbsp oil and grill the fish for about 5–7 minutes per side, until the skin is browned and the flesh flakes easily.

For the sauce, in a small saucepan combine 400 ml coconut milk, 1 tbsp tamarind paste, 2 minced garlic cloves, the remaining chili pepper, 1/2 tsp turmeric, 1/2 tbsp oil and salt to taste. Simmer over low heat for 8–10 minutes, without letting it boil hard, until the sauce thickens slightly.

Transfer the nearly cooked fish to a heatproof dish, generously spoon the coconut sauce over it, and return it under the grill for another 2–3 minutes so the sauce sets slightly on the surface and coats the fish.

Serve the samaki wa kupaka hot with rice, spooning the remaining sauce over the fish.