Peel and slice <quantity>½<unit>kg</unit></quantity> of red onions

Peel and slice <quantity>10</quantity> garlic cloves

Halve <quantity>250<unit>g</unit></quantity> of cherry tomatoes

Cut <quantity>5</quantity> prunes into small pieces

Warm a pan over high heat. Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and the red onion. Cook until soft and browned

Add the garlic, stir, and cook until tender

Add the cherry tomatoes and cook until soft

Add <quantity>3<unit>tbsp</unit></quantity> of tomato paste and <quantity>6</quantity> dried bay leaves

Add salt to taste and cook for 10m to draw out the flavors

Add the prunes and stir

Add <quantity>½<unit>cup</unit></quantity> of dried wild apples and <quantity>½<unit>tsp</unit></quantity> of black pepper powder

Add <quantity>2</quantity> pinches of dried oregano and <quantity>½<unit>L</unit></quantity> of water

Simmer on medium-low heat for 20m until the tomatoes are broken down and the sauce is thick

Remove from the heat. The dried-fruit stew base is ready

Season <quantity>1 ½<unit>kg</unit></quantity> of carp steaks with salt to taste

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to pan over medium-high heat. Pan roast the carp steaks until light brown on the bottom

Flip the carp and cook until light brown on the bottom. Remove from the pan

Add the dried-fruit stew to a dish over a lit charcoal grill on medium heat. Add the carp to the stew

Cover the pan and add charcoal on top. Simmer for 30m until the sauce thickens and the fish is fully cooked

The tava krapit is ready to be served. Enjoy!