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Theo’s easy Boxing Day Curry

Theo’s easy Boxing Day Curry
Preparation time:
15 minutes
Cooking time:
30 minutes
4 serves

Theo’s easy boxing day curry is an excellent way of using up Christmas day leftovers in an aromatic and flavoursome meal that’s sure to awaken the taste buds. Fragrant spices including paprika, cumin, turmeric, garam masala and star anise give this curry a sweet but warming flavour that's perfect with both leftover turkey and vegetables. If you’ve used up your leftovers, Theo uses delicious monkfish due to its white meaty flesh that pairs so well with this dish.

  • 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
    • 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
    For the curry:
    • 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
  • Method

    • 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.

    • 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.

    • 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.

    • After a couple of minutes add the monkfish and all the juices (or your leftover Christmas dinner) to the pan and warm through.

    • Finish with a garnish of fresh coriander, a wedge of lime, sliced red chilli and serve with rice or naan bread!

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Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small

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