Samaki Wa Kupaka (Swahili-Style Grilled Fish with Tamarind)
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
Ingredients
- 1 (2–3-lb.) whole fish, such as red snapper, porgy, or striped bass, cleaned
- Kosher salt and freshly ground black pepper, to taste
- 6 cloves garlic, minced
- 2 green birds’-eye chiles, stemmed, seeded, and minced
- 1 (2") piece ginger, peeled and minced
- Juice of 2 limes
- 1 cup canned coconut milk
- <sup>1</sup>⁄<sub>4</sub> cup tamarind paste or 2 tbsp. tamarind concentrate
- <sup>1</sup>⁄<sub>2</sub> tsp. curry powder
- <sup>1</sup>⁄<sub>2</sub> tsp. ground coriander
- <sup>1</sup>⁄<sub>4</sub> tsp. cayenne pepper
- Canola oil, for brushing
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