Recipe of Appetizing Fried carapau fish and tomato gravy

Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Fried carapau fish and tomato gravy. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Fried carapau fish and tomato gravy Recipe. See recipes for Fish and chips too.. Fish and chips. carapau fish, Big potato, tbs, clovs garlic, lemon, Water, Oil angelina tivane.

You can have Fried carapau fish and tomato gravy using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fried carapau fish and tomato gravy

1. Take 2 of carapau fish.
2. You need 3 gloves of garlic.
3. You need 1/2 packet of chicken stock powder.
4. Make ready 1 tbs of vinegar.
5. Take 1 of onion, chopped.
6. Make ready 2 of tomato, chopped.
7. Make ready 2 of small carrots, chopped.
8. Make ready 1 of small green pepper, chopped.
9. Make ready Pinch of salt.
10. You need 1 tsp of rajah spice.

Place the pan back over medium heat and add the Half and Half and salt, stirring to release any browned bits from the bottom of the pan.On a recent trip, this time to the SFA's annual food-focused symposium, I scored a double fix of tomato gravy.The version smothering fried blue gill fish at a memorable lunch cooked by superstar chef Sean Brock and his mother, Renee, was very different than the creamy Creole creation I devoured at breakfast earlier that day.The tomato flavor popped, the rustic sweet notes mellowed by the two.

Fried carapau fish and tomato gravy step by step

1. Marinade fish in garlic, vinegar and chicken stock for 15 minutes.
2. Fry it until brown.
3. Pour oil into a pot and fry until hot and add Onion, cook till tender.
4. Add tomato, rajah spice, carrots and green pepper.
5. Add water let it boil for 10 minutes.

Add chopped tomatoes and tomato paste.Add the thawed spinach and cook until the beef is tender.When all the tomato slices are finished, pour out all but about three tablespoons of the bacon fat.

Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn).Tomato gravy is a home kitchen specialty rarely seen in restaurants.Some claim that tomato gravy isn't really gravy since it isn't always made with meat drippings and served over meat.We beg to differ: If it comes hot and silky from a saucepan and feels at home atop biscuits, rice, or grits, then that's gravy enough to suit us.Made with finely chopped tomatoes and their juices, rather.