Chilli tamarind fish in coconut sauce (Photo: Chef Ali)

Today let’s make chilli tamarind fish in coconut sauce


For the marinade:

1 whole sky emperor fish (changu) 

3 lime, halved and squeezed

1/2 teaspoon salt 


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1 teaspoon garlic ginger paste 

1/2 teaspoon turmeric powder

1/2 teaspoon cayenne pepper


Thoroughly clean the fish, then make shallow cuts on both sides.

Pour the lime juice on every part of the fish.

Add the salt, turmeric powder and cayenne pepper, and mix well using your hands.

Rub the marinade on the fish and put it in the fridge for 15-20 minutes.

Using a wire wrack place the fish in between and cover tightly to lock the fish.

Grill the fish on medium heat over a charcoal grill until cooked on both sides towards the inside.

Once cooked put aside and make the coconut sauce.

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 

1/4 cup thick tamarind sauce extract 

Salt to taste 

1 teaspoon vegetable oil 

Hot sauce for garnish


In a pan pour the oil and sauté the onion and sweet peppers for about five minutes. Add the garlic ginger, turmeric powder and curry powder and mix well.

Add the coconut cream and cook until the sauce boils. Add the tamarind extract, stir then add salt.

Cook for about four minutes, or until the sauce is thick. Pour the sauce onto the fish evenly, on both sides.

Drizzle some hot sauce (optional) and serve the fish with ugali. Enjoy!

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