Equipment
Ingredients
Roti Dough
- 250 g whole wheat flour
- 150 ml warm water, warm to the touch
- 3 g salt
- 15 g ghee, melted
Monkfish Marinade
- 600 g monkfish fillet, membrane removed, cut into 3cm chunks
- 100 g plain whole milk yogurt
- 10 g ginger paste
- 10 g garlic paste
- 5 g kashmiri chili powder
- 3 g garam masala
- 2 g turmeric powder
- 15 ml lemon juice
- 5 g salt
Masala Gravy
- 30 g ghee
- 150 g yellow onion, finely diced
- 10 g ginger paste
- 10 g garlic paste
- 400 g tomato puree
- 120 ml heavy cream
- 5 g garam masala
- 5 g ground coriander
- 3 g ground cumin
- 2 g kasuri methi
- 5 g salt
Nutrition (per serving)
Method
In a mixing bowl, combine the whole wheat flour and salt. Gradually add the warm water while mixing until a shaggy dough forms. Turn out onto a surface and knead for 5 to 8 minutes until smooth and supple.
Cover the dough with a damp cloth and let it rest at room temperature to allow the gluten to relax and the flour to hydrate fully.
In a separate bowl, whisk together the yogurt, ginger paste, garlic paste, Kashmiri chili powder, garam masala, turmeric, lemon juice, and salt. Add the monkfish chunks and toss to coat completely. Marinate in the refrigerator.
Heat the ghee in a heavy-bottomed skillet over medium heat. Add the finely diced yellow onions and saute until deeply golden brown and caramelized.
Stir the ginger paste, garlic paste, ground cumin, ground coriander, and garam masala into the caramelized onions. Cook constantly until highly fragrant.
Pour in the tomato puree. Lower the heat, cover partially, and simmer until the sauce thickens and the oils begin to separate from the tomatoes.
Preheat the oven broiler on high. Arrange the marinated monkfish on a wire rack set over a foil-lined baking sheet. Broil until the fish is charred on the edges and cooked through to an internal temperature of 63°C/145°F.
Stir the heavy cream and crushed kasuri methi into the simmering tomato gravy. Gently fold the broiled monkfish into the sauce. Simmer briefly to meld flavors, then remove from heat.
Divide the rested roti dough into 8 equal portions. Roll each portion into a smooth ball, dust lightly with flour, and roll out into a 15cm circle using a rolling pin.
Heat a tawa or cast iron skillet over medium-high heat. Cook each roti for about 30 seconds until bubbles appear, then flip. Cook for another 30 seconds, lightly pressing the edges with a clean towel to encourage puffing.
Remove the cooked roti from the pan, immediately brush with a light coating of melted ghee, and keep wrapped in a clean kitchen towel to stay warm and pliable. Serve hot alongside the monkfish tikka masala.
Chef's Notes
- Monkfish is often called 'poor man's lobster' due to its firm, meaty texture, making it uniquely suited to rich Indian curries where delicate white fish would fall apart.
- To achieve authentic restaurant-style flavor in the gravy, patience with the onions is absolutely vital. Allow them to deeply caramelize until dark golden before adding the ginger and garlic.
- Kasuri methi (dried fenugreek leaves) provides a distinct savory, earthy depth that is the signature flavor of tikka masala. Do not omit it, but be sure to rub it vigorously between your palms before adding to release its essential oils.
- For softer rotis, use very warm water when mixing the dough to pre-gelatinize some of the starches, and ensure a full 30-minute rest for optimal gluten relaxation.
Storage
Refrigerator: 3 days — Store curries and rotis in separate airtight containers.
Freezer: 1 month — Freeze the curry only. Rotis do not freeze well after cooking.
Reheating: Reheat curry gently on the stovetop over low heat to avoid overcooking the fish. Reheat rotis wrapped in a damp towel in the microwave for 15 seconds.
