Monkfish Tikka Masala With Homemade Roti

In a mixing bowl, combine the whole wheat flour and salt. Gradually add the warm water while mixing. Knead the dough for 5 to 8 minutes until smooth and pliable. Cover with a damp cloth and set aside to rest.

Pat the monkfish chunks dry. In a separate bowl, mix the yogurt, ginger paste, garlic paste, kashmiri chili, turmeric, lemon juice, and salt. Fold in the monkfish until thoroughly coated. Set aside to marinate for at least 30 minutes. Thoroughly wash your hands and any utensils used to prevent cross-contamination from the raw seafood.

Heat 15g of ghee in a heavy-bottomed skillet over medium-high heat. Add the marinated monkfish pieces in a single layer, shaking off excess marinade. Sear for 2 minutes per side until lightly charred. Remove the partially cooked fish to a clean plate. Do not wipe the pan.

Lower the heat to medium. Add the remaining 15g of ghee to the same skillet. Add the diced onions and saute until deep golden brown and caramelized. Add the minced garlic and ginger, cooking for 1 more minute until fragrant.

Stir in the cumin, coriander, and remaining kashmiri chili powder. Pour in the tomato puree. Bring to a gentle boil, then reduce the heat and simmer the sauce until it thickens and the oil begins to separate at the edges.

While the sauce simmers, divide the rested roti dough into 8 equal portions and roll them into smooth balls. Flatten a ball slightly, dust with flour, and use a rolling pin to roll it out into a circle about 15cm (6 inches) in diameter.

Heat a tawa or cast iron skillet over medium-high heat. Place a rolled roti onto the hot pan. Cook until bubbles form on the surface, about 30 seconds. Flip and cook the other side until lightly charred spots appear. Briefly press the edges with a clean towel to encourage puffing. Remove from heat and immediately brush with melted ghee. Keep covered in a towel.

Return to the simmering curry sauce. Crush the kasuri methi between your palms and stir it into the sauce along with the garam masala and heavy cream. Return the seared monkfish to the pan. Simmer gently for 3 to 4 minutes until the fish is cooked through, reaching an internal temperature of 63°C (145°F).

Taste the sauce and adjust the salt if necessary. Garnish the monkfish tikka masala with freshly chopped cilantro and serve immediately alongside the warm, ghee-brushed rotis.