To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (black cardamom, peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaves) and fry until they ...

In a frying pan over medium heat, add enough oil to sauté the onions until golden brown. Once browned, remove from the oil and set aside. Marinate the fish fillet with the garlic ginger paste ...

The flavor of garam masala is not overly heat-driven or intense. Rather, it is fragrant, warm, and brings a slight heat that helps add complexity and round out the flavors of the dish it is added ...