Monkfish tikka masala with roti recipe
 Monkfish partners up magnificently with this punchy sauce. Served on a homemade roti, this recipe is a winner. 3-4 cardamom pods1 mace flower30g/1oz cashew nuts30g/1oz ground almonds5cm/2in piece root ginger3-4 garlic cloves150g/5oz Greek-style yoghurt150ml/5fl oz double cream1 tsp lime juice1 tsp salt2 tbsp vegetable oil300g/11oz monkfish, trimmed and cut into 2.5cm/1in pieces 3-4 cardamom pods 1 mace flower 30g/1oz cashew nuts 30g/1oz ground almonds 5cm/2in piece root ginger 3-4 garlic cloves 150g/5oz Greek-style yoghurt 150ml/5fl oz double cream 1 tsp lime juice 1 tsp salt 2 tbsp vegetable oil 300g/11oz monkfish, trimmed and cut into 2.5cm/1in pieces 2 garlic cloves, finely chopped5cm/2in piece root ginger, peeled and roughly chopped1 green chilli, finely chopped1 red onion, finely chopped3 tomatoes, roughly chopped200ml/7fl oz double cream 2 garlic cloves, finely chopped 5cm/2in piece root ginger, peeled and roughly chopped 1 green chilli, finely chopped 1 red onion, finely chopped 3 tomatoes, roughly chopped 200ml/7fl oz double cream 300g/11oz plain flour150ml/5fl oz water 300g/11oz plain flour 150ml/5fl oz water Method For the monkfish, break the cardamom pods and the mace flower. Place them into a heavy-based frying pan and dry-fry over a low heat for 2-3 minutes.Place the cardamom, mace and the remaining ingredients, except the monkfish, into a food processor and blend until smooth.Place the monkfish into bowl and pour over the marinade. Cover with clingfilm and chill in the fridge for 6-8 hours, or overnight.For the roti, place the flour into a bowl and gradually add the water, beating well to form a firm dough. Tip the dough out onto a floured work surface and knead for a couple of minutes until smooth. Cover the dough with clingfilm and set aside to rest for two hours. Tear off walnut-sized pieces of dough and roll them out thinly to a diameter of 12.5cm/5in.Heat a frying pan until very hot and fry the dough for 1-2 minutes on each side (or until bubbles appear on the surface).Remove the roti from the pan with a pair of tongs and carefully hold it over a gas flame until puffed up. Repeat with the remaining dough.For the sauce, heat a wok until hot, add the oil, garlic, ginger and chilli and fry for 1-2 minutes until just coloured.Add the onion and cook for 2-3 minutes stir in the tomatoes and cook for 4-5 minutes until softened. Add the cream and return to a simmer.Heat a griddle pan until very hot, add the monkfish and griddle on each side for one minute until just cooked through. Then add the monkfish to the sauce and season, to taste, with salt and freshly ground black pepper. Finally, stir in the coriander.Place the roti onto the plate then spoon over the monkfish and sauce. For the monkfish, break the cardamom pods and the mace flower. Place them into a heavy-based frying pan and dry-fry over a low heat for 2-3 minutes. For the monkfish, break the cardamom pods and the mace flower. Place them into a heavy-based frying pan and dry-fry over a low heat for 2-3 minutes. Place the cardamom, mace and the remaining ingredients, except the monkfish, into a food processor and blend until smooth. Place the cardamom, mace and the remaining ingredients, except the monkfish, into a food processor and blend until smooth. Place the monkfish into bowl and pour over the marinade. Cover with clingfilm and chill in the fridge for 6-8 hours, or overnight. Place the monkfish into bowl and pour over the marinade. Cover with clingfilm and chill in the fridge for 6-8 hours, or overnight. For the roti, place the flour into a bowl and gradually add the water, beating well to form a firm dough. Tip the dough out onto a floured work surface and knead for a couple of minutes until smooth. Cover the dough with clingfilm and set aside to rest for two hours. For the roti, place the flour into a bowl and gradually add the water, beating well to form a firm dough. Tip the dough out onto a floured work surface and knead for a couple of minutes until smooth. Cover the dough with clingfilm and set aside to rest for two hours. Tear off walnut-sized pieces of dough and roll them out thinly to a diameter of 12.5cm/5in. Tear off walnut-sized pieces of dough and roll them out thinly to a diameter of 12.5cm/5in. Heat a frying pan until very hot and fry the dough for 1-2 minutes on each side (or until bubbles appear on the surface). Heat a frying pan until very hot and fry the dough for 1-2 minutes on each side (or until bubbles appear on the surface). Remove the roti from the pan with a pair of tongs and carefully hold it over a gas flame until puffed up. Repeat with the remaining dough. Remove the roti from the pan with a pair of tongs and carefully hold it over a gas flame until puffed up. Repeat with the remaining dough. For the sauce, heat a wok until hot, add the oil, garlic, ginger and chilli and fry for 1-2 minutes until just coloured. For the sauce, heat a wok until hot, add the oil, garlic, ginger and chilli and fry for 1-2 minutes until just coloured. Add the onion and cook for 2-3 minutes stir in the tomatoes and cook for 4-5 minutes until softened. Add the cream and return to a simmer. Add the onion and cook for 2-3 minutes stir in the tomatoes and cook for 4-5 minutes until softened. Add the cream and return to a simmer. Heat a griddle pan until very hot, add the monkfish and griddle on each side for one minute until just cooked through. Then add the monkfish to the sauce and season, to taste, with salt and freshly ground black pepper. Finally, stir in the coriander. Heat a griddle pan until very hot, add the monkfish and griddle on each side for one minute until just cooked through. Then add the monkfish to the sauce and season, to taste, with salt and freshly ground black pepper. Finally, stir in the coriander. Place the roti onto the plate then spoon over the monkfish and sauce. Place the roti onto the plate then spoon over the monkfish and sauce.