After having spent a month in India, I really got inspired by their spices. Garam masala is so versatile. It can turn any bland recipe around.
For this recipe you will need two filets of fish, any fish that you like, an onion, 2 cloves of garlic, beetroot, milk, two tablespoons of crème fraîche,and garam masala (as much as you like, to your taste).
Cut up the onion and garlic into small pieces and cook them in about a cup of milk. This takes away any bitterness and makes them soft. That way the garam masala mixes in evenly.
When the onions are soft and half of the milk has evaporated in the cooking process, add the garam masala and fish.
When the curry has cooked down and the spaghetti is ready, serve it and grate beetroot before serving. Not only does this add a wonderful colour but it breaks up the texture and gives the meal a fresh and earthy flavour.