Ingredients

• 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 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 flour
• 150ml/5fl oz water

Directions

• 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.