1 Sztuka Aubergine
2 Sztuka Char fillets
200 G Chickpea flour
1 Łyżka stołowa Cooking oil
0,5 Łyżeczka Curry powder
2 Sztuka Eggs
100 G Mango chutney
2 Łyżeczka Olive oil
1 Sztuka Onion (red)
1 Szczypta Pepper (ground)
1 Szczypta Salt
1 Łyżeczka Salt
3 Sztuka 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.
Składniki
200 G Chickpea flour, 1 Łyżeczka Salt, 2 Łyżeczka Olive oil, 0,5 Łyżeczka Curry powder, 2 Sztuka Eggs
Wash, halve, stem and dice the aubergine.
Peel the onion and cut into wedges.
Wash the spring onions and cut into fine rings.
Składniki
1 Sztuka Aubergine, 1 Sztuka Onion (red), 3 Sztuka 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.
Składniki
1 Łyżka stołowa Cooking oil, 2 Sztuka 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.
Składniki
400 ml Water, 100 G Mango chutney
Season with salt and pepper.
Arrange on plates and serve immediately.
Składniki
1 Szczypta Salt, 1 Szczypta Pepper (ground)
987.5
86.39 G
30.51 G
89.68 G
