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