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Monkfish Tikka Masala with Roti
Marinated monkfish in a creamy spiced sauce served on homemade puffed roti bread.
Indian
Seafood
Monkfish
Curry
Homemade Bread
Estimated Nutrition
Calories
1642.1
kcal / serving
3284.2 kcal total
Carbs
122.6
g
per serving
245.2 g total
Fat
99.3
g
per serving
198.6 g total
Protein
64.2
g
per serving
128.4 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
150
g
Greek-Style Yoghurt
150
ml
Double Cream
200
ml
Double Cream
GrainsCereals
300
g
Plain Flour
Liquids
5
ml
Lime Juice
150
ml
Water
NutsSeeds
3
piece
Cardamom Pods
broken
1
piece
Mace Flower
broken
30
g
Cashew Nuts
30
g
Almonds
ground
3
piece
Garlic
cloves
5
g
Salt
2
piece
Garlic
cloves, finely chopped
OilsFats
30
ml
Vegetable Oil
Seafood
300
g
Monkfish
trimmed and cut into 2.5cm pieces
Vegetables
5
cm
Ginger
root
5
cm
Ginger
peeled and roughly chopped
1
piece
Green Chilli
finely chopped
1
piece
Red Onion
finely chopped
3
piece
Tomatoes
roughly chopped
Method
1
Dry-fry cardamom and mace in a pan over low heat for 3 minutes.
2
Blend spices and marinade ingredients in a food processor until smooth.
3
Coat monkfish in marinade and chill in the fridge for 8 hours.
4
Knead flour and water into a dough and rest for two hours.
5
Roll walnut-sized dough pieces into 12.5cm circles.
6
Fry dough in a hot pan for 2 minutes per side.
7
Puff the bread over a gas flame using tongs.
8
Fry garlic, ginger, and chilli in a hot wok for 2 minutes.
9
Cook onions and tomatoes until soft, then simmer with cream.
10
Griddle monkfish for 2 minutes and stir into the sauce.
11
Spoon monkfish and sauce onto the roti and serve.