A one-hour marinade made from yogurt and Diaspora Co.’s Tandoori Masala spice blend transforms fish fillets from simple to delicious in no time. The quick cook with cherry tomatoes, lemon juice and a little olive oil makes this dish great for weeknight cooking.
We’re big fans of global cuisines and the diverse array of spices and spice blends that make them so special. But we’re also keen on quality and try to be conscious of the ethics surrounding our purchasing power. That’s what originally drew us to the Oakland, California-based, queer- and woman of color-owned spice company Diaspora Co.
Creating a better spice trade is at the center of their mission. By working directly with farmers in India, they can more fairly and equitably source unique spices. Plus, the direct connection means that the spices they’re working with are fresh. (For context, traditional dried spices might take two to seven years to reach your pantry. At Diaspora Co, the process takes under six months.) You can find their spices and blends in specialty shops around the United States — check out their store locator — and in their online store.
Diaspora’s Tandoori Masala spice blend combines 15 of their single origin spices to create something spicy, sour, sweet, earthy and umami all at once. With everything from cumin and cardamom to Kashmiri saffron, the blend is as interesting as it is delicious. And since it was designed with tandoor (clay oven) cooking in mind, it also works exceptionally well in Ooni’s pizza ovens.
Diaspora Co. recipe developer Asha Loupy came up with this simple and flavorful fish recipe that highlights the flavors of the tandoori masala without overcomplicating it: Just marinate, cook and enjoy. After it comes out of the oven, cilantro and pickled red onions work well as an easy but delicious garnish. Serve it alongside naan or on its own for a light dinner that doesn’t sacrifice on flavor.
