Poisson aux Coco (Coconut Fish)

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Poisson aux Coco (Coconut Fish)

Poisson aux Coco (Coconut Fish) is a traditional Tanzanian recipe (originating on the Island of Zanzibar) for a classic dish of fish marinated in a mix of chilli, garlic and ginger that's part barbecued then finished by baking in a coconut cream and tamarind sauce flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Tanzanian version of: Coconut Fish (Poisson aux Coco).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+90 minutes marinating)

Serves:

4

Rating:

4.5 star rating

Tags : Curry Chilli Recipes Sauce Recipes Spice Recipes Baking Recipes Tanzania Recipes

Ingredients:

1 whole fish (about 2.5kg)
2 tbsp freshly-grated ginger
8 garlic cloves
1 hot (eg Scotch Bonnet) chilli
700ml Coconut Cream
tamarind paste, to taste
1 tsp curry powder
salt, to taste
cayenne pepper, to taste

Method:

Clean the fish and remove the scales, gills and tail. Cut a long gash in the fleshy part along the side of each fish. Meanwhile grind together the ginger, chilli, garlic, and salt in a pestle and mortar until it forms a paste. Rub this mixture all over the fish, including the body cavity and the gashes along each side. Cover and leave to marinate for at least 90 minutes.

Meanwhile stir together the coconut cream, tamarind, curry powder, salt and cayenne pepper in a saucepan. Bring to a simmer over low heat.

Begin cooking the fish on a metal grill over burning charcoal or wood. Grill very slowly until it's half way done (about 15 minutes). Then remove and finish in the oven. When transferring to an oven dish spoon the sauce over the fish and place in an oven pre-heated to 160°C (320°F/Gas Mark 3). Turn every 3 minutes or so and spoon more sauce over the top each time you turn. Continue cooking for about 25 minutes, or until the fish is done.