The colour of this spice reminds of an Indian bride’s henna, applied to her hands before her wedding; the deeper the colour, the deeper her love! For a Keralan fish curry, work 4.5tsp spice, 3 garlic cloves, 1cm ginger and 1/8 cup water into a loose paste. Fry 1/2 small chopped onion in oil, add paste and fry until fragrant. Add 1/2 cup tinned tomatoes and simmer 5 mins after liquid dissolves. Stir in 150ml coconut milk and 1/3 cup water. Simmer further 5 mins. Add 200g fish and vegetables. Cook until tender. Serves 3 to 4.