1 styk Aubergine
2 styk Char fillets
200 G Chickpea flour
1 Spiseskefuld Cooking oil
0,5 Teskefuld Curry powder
2 styk Eggs
100 G Mango chutney
2 Teskefuld Olive oil
1 Knibe Pepper
1 styk Red onion
1 Knibe Salt
1 Teskefuld Salt
3 styk Spring onions
400 ml Water
Knead together the chickpea flour, salt, olive oil, curry powder and eggs into a firm dough. Roll out the dough to a thickness of 2 mm, cut it into 4-mm wide strips, then set aside until further use.
Ingredienser
200 G Chickpea flour, 1 Teskefuld Salt, 2 Teskefuld Olive oil, 0,5 Teskefuld Curry powder, 2 styk Eggs
Wash the aubergine, remove the stalk and dice the flesh. Peel the onion and chop it into strips. Wash the spring onions and chop them into thin rings.
Ingredienser
1 styk Aubergine, 1 styk Red onion, 3 styk Spring onions
Heat up the coconut oil in the grill pan or a non-stick frying pan. Wash the char fillets, pat them dry with kitchen roll, season with salt and fry with the aubergine over a high heat.
Ingredienser
1 Spiseskefuld Cooking oil, 2 styk Char fillets
After around 5 minutes, reduce to a medium heat and add the onion strips, mango chutney, water, fettuccine and spring onion. Then turn over the fish and continue cooking for 3 minutes. Season with salt and pepper before serving.
Ingredienser
400 ml Water, 100 G Mango chutney
Ingredienser
1 Knibe Salt, 1 Knibe Pepper
987.5
86.39 G
30.51 G
89.68 G