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 (ground)
1 styk red onion
1 Knibe salt
1 Teskefuld salt
3 styk spring onions
400 ml water
Knead all the ingredients into a firm dough.
Roll out the dough to a thickness of 2 mm and cut into 4-mm-wide noodles. Set the fettuccine 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, halve, stem and dice the aubergine.
Peel the onion and cut into wedges.
Wash the spring onions and cut into fine rings.
Ingredienser
1 styk aubergine, 1 styk red onion, 3 styk spring onions
Heat the oil in a pan and swirl it around.
Wash the char fillets, pat dry with kitchen roll, season with salt and sear for about 5 minutes. Add the aubergine and sear again.
Ingredienser
1 Spiseskefuld cooking oil, 2 styk char fillets
Deglaze with water. Add the fettuccine, onion, spring onion and mango chutney.
Reduce the heat, turn the char fillets over and cook for about 3 minutes until done.
Ingredienser
400 ml water, 100 G mango chutney
Season with salt and pepper to taste.
Plate up and serve immediately.
Ingredienser
1 Knibe salt, 1 Knibe pepper (ground)
987.5
86.39 G
30.51 G
89.68 G