1 Kos Aubergine
2 Kos Char fillets
200 G Chickpea flour
1 Žlica Cooking oil
0,5 Čajna žlička Curry powder
2 Kos Eggs
100 G Mango chutney
2 Čajna žlička Olive oil
1 Pinch Pepper
1 Kos Red onion
1 Pinch Salt
1 Čajna žlička Salt
3 Kos 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.
Sestavine
200 G Chickpea flour, 1 Čajna žlička Salt, 2 Čajna žlička Olive oil, 0,5 Čajna žlička Curry powder, 2 Kos 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.
Sestavine
1 Kos Aubergine, 1 Kos Red onion, 3 Kos 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.
Sestavine
1 Žlica Cooking oil, 2 Kos 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.
Sestavine
400 ml Water, 100 G Mango chutney
Sestavine
1 Pinch Salt, 1 Pinch Pepper
987.5
86.39 G
30.51 G
89.68 G
