Pescatarian Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is one of those kitchen moves that completely transforms your cooking, and this homemade spice blend is proof. The moment coriander and cumin hit that warm pan, the aroma alone is worth the effort — warm, floral, and deeply complex in a way that no pre-ground jar from the grocery store can match. Each whole spice brings something distinct to the blend: the brightness of cardamom, the heat of black pepper, the sweetness of cinnamon and cloves, all rounded out by a whisper of freshly grated nutmeg. Passing the finished powder through a fine-mesh strainer is a small but smart step that gives you a silky, professional-quality result without any tough cardamom husks sneaking through. Since every ingredient here is a pure, whole spice with nothing added, it fits naturally into a pescatarian kitchen without a second thought. Keep a jar of this on hand and you'll find yourself reaching for it constantly — stirred into fish curries, dusted over roasted vegetables, or bloomed in butter before adding lentils.
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Learn more →Ingredients
16 servings
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 tsp green cardamom pods
- 1 tsp whole cloves
- 1 cinnamon stick (about 3 inches)
- 2 dried bay leaves
- ½ tsp fennel seeds (optional)
- ¼ tsp freshly grated nutmeg
Instructions
- 1
Combine the coriander seeds, cumin seeds, black peppercorns, cardamom pods, cloves, cinnamon stick, bay leaves, and fennel seeds (if using) in a small dry skillet over medium-low heat. Toast, stirring frequently, until the spices are fragrant and the coriander seeds turn a shade darker, about 3–4 minutes. Watch closely — the cloves and cardamom can scorch quickly.
- 2
Transfer the toasted spices to a plate and let them cool completely, about 5 minutes, so residual heat does not create steam in the grinder.
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