What Phil says is true. But that wouldn't stop me from trying my own.
For starters, you might use Suvir Saran's recipe for garum masala. Suvir, who is a member here at ChefTalk, owns the highly acclaimed restaurant Devi, in New York, and is the author of Indian Home Cooking and, his latest, American Masala---an incredible book I'll be reviewing here soon.
What I'm saying is, Suvir is more than qualified when it comes to Indian foods. Here's his recipe:
1 tbls dried miniature rosebuds
1 1-in ch piece cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 tbls green cardamom pods
1 tbls whole black cloves
1 dried red chile
1/4 tsp freshly grated nutmeg
1/8 tsp ground mace
If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2-3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.
Now, in light of Phil's comments, Suvir also notes that while the rosebuds add an exciting floral note, you can substiture black cardamom, fennel seeds, or a teaspoon of royal cumin. Or just eliminate the roses altogether.  | 
masala help required please 
[joke]
