1 units Aubergine
2 units Char fillets
200 g Chickpea flour
50 g Coconut oil
0.5 tsp Curry powder
2 units Eggs (medium)
100 g Mango chutney
2 tsp Olive oil
1 units Red onion
1 tsp Salt
3 units 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.
Ingredients
200 g Chickpea flour, 1 tsp Salt, 2 tsp Olive oil, 0.5 tsp Curry powder, 2 units Eggs (medium)
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.
Ingredients
1 units Aubergine, 1 units Red onion, 3 units 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.
Ingredients
50 g Coconut oil, 2 units 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.
Ingredients
100 g Mango chutney, 400 ml Water
1145.5
86.54 g
48.49 g
89.43 g
