Samaki wa Kupaka

Samaki wa kupaka (grilled fish with coconut sauce)

2 large fish (whole)
2 tbsp ginger/garlic paste
1/2 tsp ground black pepper
Lemon juice
3 to 4 tbsp oil

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.

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.

For the sauce:
4 to 5 cups thick coconut cream/milk
7 green chilies
7 cloves of GARLIC
Lemon juice
1/2 tsp turmeric powder
Crush or grind the chilies, garlic and salt together.
In a pot, 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.

When the sauce is thick, remove from stove and let it cool.
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.
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 a plate.

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