1 Unidade Aubergine
2 Unidade Char fillets
200 G Chickpea flour
1 Colher de sopa Cooking oil
0,5 Colher de chá Curry powder
2 Unidade Eggs
100 G Mango chutney
2 Colher de chá Olive oil
1 Beliscar Pepper
1 Unidade Red onion
1 Beliscar Salt
1 Colher de chá Salt
3 Unidade 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.
Ingredientes
200 G Chickpea flour, 1 Colher de chá Salt, 2 Colher de chá Olive oil, 0,5 Colher de chá Curry powder, 2 Unidade 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.
Ingredientes
1 Unidade Aubergine, 1 Unidade Red onion, 3 Unidade 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.
Ingredientes
1 Colher de sopa Cooking oil, 2 Unidade 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.
Ingredientes
400 ml Water, 100 G Mango chutney
Ingredientes
1 Beliscar Salt, 1 Beliscar Pepper
987.5
86.39 G
30.51 G
89.68 G
