Samaki wa Kupaka na Pilipili Umbo (Grilled Fish with Chili Sauce)
A flavorful Tanzanian dish featuring grilled fish marinated in a blend of spices and served with a vibrant, spicy chili sauce. This dish showcases the coastal influences on Tanzanian cuisine, with fresh fish and a kick of heat.
🧂 Ingredients
- 4 x 6oz fillets White fish fillets (e.g., tilapia, snapper, or cod)(about 1.5 lbs total)
- 1 large Lime(juiced (about 2 tbsp))
- 6 cloves Garlic(minced)
- 1 inch piece Ginger(fresh, minced)
- 1-2 small Bird's eye chili(finely minced (adjust to spice preference))
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1.5 tsp Salt(divided)
- 3 tbsp Vegetable oil(divided)
- 1 medium Red onion(finely chopped)
- 2 medium Tomatoes(chopped)
- 1 tsp Chili powder(or to taste)
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the marinade: In a small bowl, combine lime juice, minced garlic, minced ginger, minced bird's eye chili, turmeric, cumin, coriander, 1 teaspoon of salt, and 1 tablespoon of vegetable oil. Mix well to form a paste.
💡 Tip: Ensure all spices are well incorporated into the paste. - 2
Marinate the fish: Pat the fish fillets dry with paper towels. Rub the marinade all over the fish fillets, ensuring they are evenly coated. Let them marinate at room temperature for about 20 minutes.
- 3
Prepare the chili sauce: While the fish is marinating, heat the remaining 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped red onion and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the chopped tomatoes and chili powder to the skillet. Cook, stirring occasionally, until the tomatoes break down and form a sauce-like consistency, about 5-8 minutes.
- 5
Grill the fish: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the marinated fish fillets on the hot grill.
💡 Tip: Grill on a piece of foil if you're concerned about sticking. - 6
Cook the fish for about 4-6 minutes per side, or until it's opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
💡 Tip: Avoid overcooking to keep the fish moist. - 7
Serve: Plate the grilled fish and spoon the prepared chili sauce over the top. Garnish with fresh chopped cilantro.
💡 Tip: Serve immediately with a side of rice or ugali.
💡 Pro Tips
- ✓Adjust the amount of bird's eye chili to control the heat level of the sauce.
- ✓For a smoky flavor, grill the fish over charcoal.
- ✓If you don't have fresh tomatoes, canned diced tomatoes can be used, but drain them first.
🔄 Variations
- Add a tablespoon of tamarind paste to the chili sauce for a tangy flavor.
- Incorporate other vegetables like bell peppers or onions into the chili sauce.