1 units aubergine
2 units char fillets
200 g chickpea flour
1 tbsp cooking oil
0.5 tsp curry powder
2 units eggs
100 g mango chutney
2 tsp olive oil
1 pinch pepper (ground)
1 units red onion
1 pinch salt
1 tsp salt
3 units 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.
Ingredients
200 g chickpea flour, 1 tsp salt, 2 tsp olive oil, 0.5 tsp curry powder, 2 units eggs
Wash, halve, stem and dice the aubergine.
Peel the onion and cut into wedges.
Wash the spring onions and cut into fine rings.
Ingredients
1 units aubergine, 1 units red onion, 3 units 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.
Ingredients
1 tbsp cooking oil, 2 units 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.
Ingredients
400 ml water, 100 g mango chutney
Season with salt and pepper to taste.
Plate up and serve immediately.
Ingredients
1 pinch salt, 1 pinch pepper (ground)
987.5
86.39 g
30.51 g
89.68 g
