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Tri-Tri Cakes

Tri-Tri Cakes is a traditional Saint Vincent and the Grenadines recipe for a classic curried fritter of small fish, chilli and garlic in a flour batter base. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Tri-Tri Cakes.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

8

Rating:

Tags : CurrySaint-vincent Recipes

Tri-tri, also known as chi-chi or West Indian whitebait are seasonal fry, tiny fish that congregate in huge swarms in rivers, or at the mouth of rivers. They're a local delicacy and are used to prepare these curried cakes or fritters. If you can't get tri-tri, then whitebait makes a decent substitute, try and find the smallest ones you can.

Ingredients:

900g Tri-Tri, washed with half a lime or Lemon and drained
45g garlic, finely chopped
1 hot red chilli, finely chopped (scotch bonnet or habanero)
1 1/2 tbsp curry powder (or to taste)
2 tsp salt
200g flour

Method:

Transfer the washed and drained tri-tri to a large mixing bowl. Add in all the remaining ingredients and mix thoroughly to yield a thick batter.

Place a wok, cast iron casserole (Dutch oven) or deep frying pan over medium-high heat. Add in enough oil so the fritters will be submerged. When the oil is very hot, drop small tbsp of the batter mix into the oil, fry until slightly brown around the edges, turn and fry other side.

When the fritters are an even medium brown, remove them from the pan with a spider or slotted spoon, transfer to a plate lined with kitchen paper to drain then fry the next batch.

Either serve with hot sauce as a snack or accompany with roasted breadfruit and salad as a meal.

The fritters can also be turned into a stew or a curry.