Serves 6-8 people, with fresh Cholla to scoop up the sauce Ingredients for the cutlets: 800g white fish fillets, diced to 1/2cm cubes The flesh (no skin) of 2 large burnt aubergines* 1 finely chopped purple onion A bunch of fresh coriander, chopped ½ green chilli, finely chopped 3 Tbs of olive oil ½ loaf …
