1 piece Aubergine
2 piece Char fillets
200 g Chickpea flour
1 tbsp Cooking oil
0.5 tsp Curry powder
2 piece Eggs
100 g Mango chutney
2 tsp Olive oil
1 piece Onion (red)
1 pinch Pepper
1 pinch Salt
1 tsp Salt
3 piece 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 piece 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 piece Aubergine, 1 piece Onion (red), 3 piece Spring onions
Heat the oil in a pan and spread out.
Wash the char fillets, pat dry with kitchen paper, season with salt and sear for approx. 5 mins. Add the aubergine and fry again.
Ingredients
1 tbsp Cooking oil, 2 piece Char fillets
Deglaze with water. Add the fettuccine, onion, spring onion and mango chutney.
Reduce the heat, turn the char fillets and finish cooking for approx. 3 mins.
Ingredients
400 ml Water, 100 g Mango chutney
Season with salt and pepper.
Arrange on plates and serve immediately.
Ingredients
1 pinch Salt, 1 pinch Pepper
987.5
86.39 g
30.51 g
89.68 g
