1 Stycken Aubergine
2 Stycken Char fillets
200 G Chickpea flour
50 G Coconut oil
0,5 Tesked Curry powder
2 Stycken Eggs (medium)
100 G Mango chutney
2 Tesked Olive oil
1 Stycken Red onion
1 Tesked Salt
3 Stycken 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 Tesked Salt, 2 Tesked Olive oil, 0,5 Tesked Curry powder, 2 Stycken Eggs (medium)
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 Stycken Aubergine, 1 Stycken Red onion, 3 Stycken 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
50 G Coconut oil, 2 Stycken 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
100 G Mango chutney, 400 ml Water
1145.5
86.54 G
48.49 G
89.43 G
