1 stykk Aubergine
2 stykk Char fillets
200 G Chickpea flour
1 Spiseskje Cooking oil
0,5 Teskje Curry powder
2 stykk Eggs
100 G Mango chutney
2 Teskje Olive oil
1 Klype Pepper
1 stykk Red onion
1 Klype Salt
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
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
1 Spiseskje Cooking 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
400 ml Water, 100 G Mango chutney
Ingredienser
1 Klype Salt, 1 Klype Pepper
987.5
86.39 G
30.51 G
89.68 G