Ingredients

For the blender:

• 2 onions, chopped
• 3 cloves garlic
• 1 inch ginger
• 2 tbsp fennel seeds
• 2 tbsp cumin seeds
• 2 tbsp olive oil

Spices:

• 1 red onion, finely sliced
• Leaves from a bunch of fresh flat-leaf parsley, chopped
• 1/2 head of Iceberg lettuce, shredded
• 1/2 cucumber, finely diced
• 6 ripe tomatoes, diced
• 3 lemons, cut into wedges, for squeezing
• 125 ml/ 1/2 cup thick Greek yoghurt

• 2 tbsp oil
• 1 can cream tomato Soup + 1/4 can water
• 1 tbsp fish sauce
• 4 monkfish fillets (or leftover turkey & vegetables)
• 1 tbsp curry powder
• 1 red chilli
• 1 small handful of fresh coriander
• 1 lime, quartered

Tools

• MultiPro Excel

Method

1. Blend the onions, garlic, ginger, fennel and cumin seeds with a splash of olive oil and a generous pinch of salt. Once puréed, pour into a frying pan with a splash of oil and slow cook on medium/low heat for about 10 minutes stirring frequently until soft and caramelised.
2. While onions are cooking massage the curry powder onto the monkfish then bake in a preheated oven (180Fan/200c) for 10-12 minutes. If using leftovers; simply shred the meat and cut the vegetables into 1-inch pieces.
3. Once the onion purée is a deep golden colour, add the can of tomato soup and swish put the can with a splash of water (about 1/3 of a can). Incorporate into the onions and add all the remaining spices and simmer for a few minutes, adding a splash of fish sauce.
4. After a couple of minutes add the monkfish and all the juices (or your leftover Christmas dinner) to the pan and warm through.
5. Finish with a garnish of fresh coriander, a wedge of lime, sliced red chilli and serve with rice or naan bread!