Let’s make some grilled whole changu fish, also known as the coast tilapia. We’ll serve it with chunks of tuna, known as ‘jodari’, in sweet pepper, tamarind and coconut cream. This recipe is close to Samaki wa Kupaka but with a twist of sweet peppers and tamarind.
What you will need for the fish marinade:
3 limes, 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 coconut 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. Make some shallow cuts in the fish on both sides.
Drizzle the lime juice on every part of the fish. Add 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.
Take the fish wire rack and place the fish between the two panels. Close tightly to lock the fish in.
Over medium heat on a charcoal grill, cook the fish on both sides. Once it’s cooked on the inside, set it aside.
To make the coconut sauce:
In a pan, add the oil and sauté the onion and sweet peppers until well cooked about 5 minutes.
Add the garlic ginger paste, turmeric powder and curry powder. Mix well.
Add the coconut cream and bring it to a boil then add in the tamarind extract. Stir well then add salt to taste.
Cook until the sauce is thick (about four minutes) then pour the sauce onto the fish evenly on both sides. Be sure to pour some on the tuna chunks.
Drizzle some hot sauce (optional) and serve the fish with ugali.
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