Dry-fry cardamom and mace in a pan over low heat for 3 minutes.
Blend spices and marinade ingredients in a food processor until smooth.
Coat monkfish in marinade and chill in the fridge for 8 hours.
Knead flour and water into a dough and rest for two hours.
Roll walnut-sized dough pieces into 12.5cm circles.
Fry dough in a hot pan for 2 minutes per side.
Puff the bread over a gas flame using tongs.
Fry garlic, ginger, and chilli in a hot wok for 2 minutes.
Cook onions and tomatoes until soft, then simmer with cream.
Griddle monkfish for 2 minutes and stir into the sauce.
Spoon monkfish and sauce onto the roti and serve.