White-fleshed fish and okra are quickly stir-fried with garam masala, cumin seeds and other spices, then served over rice with coconut milk and cumin for a big-flavored, slightly spicy meal. Recipes below.

At the heart of Indian cuisine is a deft and exuberant use of spices. While some are used for heat, many simply supply huge, complex flavor. And at the heart of Indian spices is garam masala, a spice blend that sees almost daily use in Northern Indian kitchens—and in many South Asian kitchens as well. Typically, it is made fresh from family recipes for each day’s cooking. Though the mix varies regionally—and from kitchen to kitchen—it often includes some variation of peppercorns, cloves, cinnamon, coriander, cumin seeds, nutmeg and cardamom. Continue reading “Bold spices deliver big flavor (and a little heat) with Stir-fried Masala Fish and Okra” →