ONE of the mainstays of Asian cooking, particularly dishes from India, is garam masala, a wonderfully aromatic blend of spices.

Garam means hot or heating, and masala means spice blend.

The hot is not necessarily referring to the kind of heat we find in hot chillies but to the fact that the spices are first toasted then ground.

The ingredients for garam masala vary, and can range from a large list, to a more simple flavour combination. Different regions use different combinations and the blends will also vary from household to household where proportions may vary according to whatever dish it is being used to season.

You can buy commercial blends of this distinctive spice mixture in the supermarket, but you can also prepare your own garam masala mix at home, and store it for future use.

Only buy small quantities at a time, or if you choose to make your own, do it in small batches as it loses flavour after a few months and the flavour balance changes.

Use garam masala as directed in recipes but don't stop there.

It is excellent for flavouring many dishes, not just Indian fare. Sprinkle some over pumpkin before roasting, or a bowl of pumpkin soup before serving, or on to corn on the cob that has been brushed with oil or butter.

FISH CURRY

  • 2 rainbow trout, gutted and cleaned
  • 1 tspn turmeric powder
  • 1/2 tspn salt
  • 4 tbspns olive oil
  • 1 bayleaf
  • 1 tspn whole cumin seeds
  • 1 red chilli, split into half
  • 3 tomatoes, chopped
  • 1 small onion, finely chopped
  • 3-4 cloves of garlic, finely chopped
  • 3/4 tspn cumin powder
  • 4-5 medium sized potatoes
  • 3 cups water
  • 1/2 tspn garam masala powder
  • Bunch coriander, chopped

Using a cleaver or sharp knife, remove the heads and tails from the fish and cut the remaining carcass into large pieces, leaving the bones in place. Using two standard-size trout, you should end up with about eight pieces of fish.

Rub the fish pieces with the half teaspoon of turmeric powder and half teaspoon of salt.

Heat the oil in a pan and fry them. Reserve the oil. In the same oil, add the bayleaf, whole cumin seeds and chilli and when the seeds start to splutter, add the tomatoes, onion and garlic, along with the rest of the turmeric powder and a pinch of salt.

Cook covered over low heat until the tomatoes are mushy. Do not let it dry out too much.

Boil and quarter the potatoes and crumble into chucks.

Add the potatoes, cumin powder and cook, stirring continuously until everything thickens.

Pour in the water, increase the heat to high and bring the curry to a boil.

Add the fish, garam masala powder and season with salt.

Simmer until the oil begins to rise to the top. Mash a few bits of potatoes.

Add the coriander and simmer for a few seconds. Serve hot with plain rice (or spiced rice, see recipe above) and a squeeze of lemon.