Sweet and sour fish is a beloved dish across the Caribbean, but the Trinbagonian version has its own unique flair. This ...

Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ugali.

7. Add 400 ml water, give a mix and add the fried fish pieces. Cover and cook on low heat for 10 mins till oil separates. 8. Remove the lid and add the roasted & powdered Kasuri Methi (fenugreek ...

Stir well for 3-4 minutes. 6. Add tomatoes, yoghurt and salt. Cook for some time till the water evaporates. Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside. Heat ...