1 Sztuka aubergine
2 Sztuka char fillets
200 G chickpea flour
1 Łyżka stołowa cooking oil
0.5 Łyżeczka curry powder
2 Sztuka eggs
1 Szczypta ground pepper
100 G mango chutney
2 Łyżeczka olive oil
1 Sztuka red onion
1 Szczypta salt
1 Łyżeczka salt
3 Sztuka 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.
Składniki
200 G chickpea flour, 1 Łyżeczka salt, 2 Łyżeczka olive oil, 0,5 Łyżeczka curry powder, 2 Sztuka eggs
Wash, halve, stem and dice the aubergine.
Peel the onion and cut into wedges.
Wash the spring onions and cut into fine rings.
Składniki
1 Sztuka aubergine, 1 Sztuka red onion, 3 Sztuka 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.
Składniki
1 Łyżka stołowa cooking oil, 2 Sztuka 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.
Składniki
400 ml water, 100 G mango chutney
Season with salt and pepper to taste.
Plate up and serve immediately.
Składniki
1 Szczypta salt, 1 Szczypta ground pepper
987.5
86.39 G
30.51 G
89.68 G
