Monkfish Tikka Masala with Roti - Indian Main Course

Ingredients

  • 4 piece Cardamom pods (For the monkfish)
  • 1 piece Mace flower (For the monkfish)
  • 30 g Cashew nuts (For the monkfish)
  • 30 g Ground almonds (For the monkfish)
  • 5 cm Fresh ginger (For the monkfish)
  • 4 clove Garlic (For the monkfish)
  • 150 ml Greek-style yoghurt (For the monkfish)
  • 150 ml Double cream (For the monkfish)
  • 1 tsp Lime juice (For the monkfish)
  • 1 tsp Salt (For the monkfish)
  • 2 tbsp Vegetable oil (For the monkfish)
  • 300 g Monkfish (trimmed and cut into 2.5cm/1in pieces)
  • 2 clove Garlic (finely chopped)
  • 5 cm Fresh ginger (peeled and roughly chopped)
  • 1 piece green chilli (finely chopped)
  • 1 piece red onion (finely chopped)
  • 3 piece Tomatoes (roughly chopped)
  • 200 ml Double cream
  • 300 g Plain flour (For the roti)
  • 150 ml Water (For the roti)
  • 300 g Monkfish (trimmed and cut into 2.5cm/1in pieces)
    Alternative: tofu

Instructions

  1. 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.

  2. Place the cardamom, mace and the remaining ingredients, except the monkfish, into a food processor and blend until smooth.

  3. Place the monkfish into bowl and pour over the marinade. Cover with clingfilm and chill in the fridge for 6-8 hours, or overnight.

  4. For the roti, place the flour into a bowl and gradually add the water, mixing well until a dough forms. Knead the dough on a lightly floured surface for 5-10 minutes, or until smooth and elastic.

  5. Divide the dough into 6-8 equal balls. Roll each ball out thinly into a circle, about 15-20cm/6-8in in diameter.

  6. Heat a large frying pan or griddle over a medium heat. Cook each roti for 2-3 minutes on each side, or until golden-brown and slightly puffed up. Brush with ghee and keep warm.

  7. For the tikka masala, heat the vegetable oil in a large frying pan over a medium heat. Add the garlic, ginger and green chilli and cook for 2-3 minutes, or until softened.

  8. Add the red onion and cook for a further 5-7 minutes, or until softened and golden-brown.

  9. Add the tomatoes and cook for 5-7 minutes, or until softened.

  10. Add the double cream and bring to a simmer. Reduce the heat and cook for 10-15 minutes, or until the sauce has thickened slightly.

  11. Add the marinated monkfish and cook for 5-7 minutes, or until the fish is cooked through.

  12. Serve the monkfish tikka masala with the roti.

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