1 stykk Aubergine
2 stykk Char fillets
200 G Chickpea flour
50 G Coconut oil
0,5 Teskje Curry powder
2 stykk Eggs (medium)
1 Klype Freshly ground pepper
100 G Mango chutney
2 Teskje Olive oil
1 stykk Red onion
1 Teskje Salt
3 stykk 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 Teskje Salt, 2 Teskje Olive oil, 0,5 Teskje Curry powder, 2 stykk 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.
Ingredienser
1 stykk Aubergine, 1 stykk Red onion, 3 stykk 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
50 G Coconut oil, 2 stykk 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
100 G Mango chutney, 400 ml Water, 1 Klype Freshly ground pepper
1147
86.59 G
48.51 G
89.69 G
