Grilled fish in coconut-tamarind sauce (Samaki wa kupaka)

1. Rub the fish fillets with the salt, turmeric, 2 crushed garlic cloves and the juice of one lime and leave for 20 minutes.

2. For the sauce, fry the grated ginger, the remaining crushed garlic and the chopped chillies in the oil in a pan for half a minute.

3. Pour in the coconut milk, stir in the tamarind paste and turmeric and simmer over low heat for 10 minutes until slightly thickened; season with salt and the juice of the other lime.

4. Grill the fish in a hot griddle pan or under the oven grill for 3-4 minutes per side until lightly charred.

5. Put it in a baking dish, brush with half the sauce and bake in the oven at 200 °C for 8-10 minutes so the sauce bakes on.

6. Pour over the remaining sauce, sprinkle with fresh coriander and serve with rice.

Tip: Samaki wa kupaka is a favourite of the Swahili coast of Kenya and Tanzania (Mombasa, Zanzibar); kupaka means brushing, because the fish is basted with the sauce as it cooks. Any firm white fish works, and it is also made with whole fish. The sourness of tamarind balances the richness of the coconut milk.