Easiest Way to Make Homemade Grilled Fish in Coconut Sauce “Samaki wa Kupaka” #localingredientscontest

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Ultimate Grilled Fish in Coconut Sauce “Samaki wa Kupaka”
#localingredientscontest. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Grilled Fish in Coconut Sauce “Samaki wa Kupaka”
#localingredientscontest, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Fish in Coconut Sauce “Samaki wa Kupaka”
#localingredientscontest delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can cook Grilled Fish in Coconut Sauce “Samaki wa Kupaka”
#localingredientscontest using 6 ingredients and 7 steps. Here is how you can achieve it.

A coastal based recipe, tasty, smoked and yumm to its last! Mostly served with breads and rice. It’s always right when coconut milk is involved!

Ingredients and spices that need to be Prepare to make Grilled Fish in Coconut Sauce “Samaki wa Kupaka”
#localingredientscontest:

1. 3 big fish
2. Spices for fish marianade (dried red pepper, black pepper, salt and lemon juice)
3. 5 cups light coconut milk and 2 cups of heavy coconut milk
4. Fresh tamarind
5. 5 pods Garlic
6. 1 teaspoon turmeric powder

Steps to make Grilled Fish in Coconut Sauce “Samaki wa Kupaka”
#localingredientscontest

1. Marianate the fish, with marianade ingredients, for minimum 30 minutes.
2. On low to medium charcoal heat, now grill the fish as it dries till well cooked, turning at equal intervals on both sides. Put aside when ready as you make the paste.
3. Press the fresh tamarind in thin coconut milk, when well pressed, remove the remainder tamarind, grind garlic with the turmeric powder and add. Add salt, bring to simmer till it gets thick. Now add the heavy coconut milk. Divide the gravy into two bowls.
4. The first bowl of cooked gravy is used on the fish, take the ready fish back to the griller, and coat it with the gravy as it falls on the charcoal to get the sweet aroma back to the fish. Do this for both sides.
5. When coated well, as shown in the picture, remove from griller and set aside for the second coating on the plate.
6. Coat the remaining, for the presentation and not too dry to eat with rice/bread.
7. Serve and Enjoy!

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So that is going to wrap it up for this exceptional food How to Prepare Homemade Grilled Fish in Coconut Sauce “Samaki wa Kupaka”
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