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
1 Beliscar ground pepper
100 G mango chutney
2 Colher de chá olive oil
1 Unidade red onion
1 Beliscar salt
1 Colher de chá salt
3 Unidade 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.
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, halve, stem and dice the aubergine.
Peel the onion and cut into wedges.
Wash the spring onions and cut into fine rings.
Ingredientes
1 Unidade aubergine, 1 Unidade red onion, 3 Unidade 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.
Ingredientes
1 Colher de sopa cooking oil, 2 Unidade 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.
Ingredientes
400 ml water, 100 G mango chutney
Season with salt and pepper to taste.
Plate up and serve immediately.
Ingredientes
1 Beliscar salt, 1 Beliscar ground pepper
987.5
86.39 G
30.51 G
89.68 G
