This grilled red snapper is marinated with piri piri, African bird’s eye chiles, for bold flavor and extra heat.
One of the most characteristic dishes of the islands of Zanzibar is samaki wa kupaka: red snapper broiled over a jiko charcoal brazier and smothered in a creamy turmeric–coconut milk curry. Shane Mitchell, who researched the region for her bookamong the food stalls at the Forodhani Gardens night market in Stone Town.
Combine lime juice, ginger, garlic, chiles, and black pepper in a blender. Process until smooth, about 45 seconds. Coat fish with chile marinade, rubbing into slits and cavity. Cover and chill at least 1 hour or up to 2 hours.Meanwhile, preheat grill to medium-high . Combine coconut milk, tamarind concentrate, tomato paste, turmeric, cilantro, and 1 teaspoon salt in a small saucepan. Bring to a boil over medium-high.
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