Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: jamieb728 on April 17, 2010, 04:10 PM
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can anyone tell me how to make my own whenever i try it within a day the air has got to it and it turns green iv tried putting a layer of oil over the top but that doesn't work do i need to use a bit of white vinegar?
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Hi
For a more relaxed paste, use a mortar and pestal as it crushes the fibres rather than slash them. Yes more trad but works better in the home kitchen.
Regards
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The best method for keeping most things fresh is to freeze them.
Make your garlic/ginger paste and then place one portion or the amount you most generally use, in an ice cube tray and freeze.
When you want your garlic paste just take it out the freezer half an hour before use.
You'll be surprised how far you can get a lump of ginger to go, and you never have to throw away that piece thats always kicking around the bottom of the fridge.
Also by freezing you dont add anything to it that would alter the taste of it, ie vinegar.
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If you want something to be fresh then make it fresh garlic/ginger paste takes no more than 5 mins to knock up you can freeze but its just not the same :-X
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You should do what the BIR's do
Blend the garlic and ginger with the oil
You can also add a little water and salt, but that's not necessary
Keep it in a sealed container in the fridge
I use mine a month after I made it, with no ill effects
And it won't turn bluey green
I use a full bulb of garlic ,a similar volume of ginger, 2 tablespoons of veg oil, 2 tablespoons water and half a teaspoon of salt
If I'm making a larger quantity, then I don't bother with the salt and water
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I cheat and buy jars. Can't remember the brand but their jars seem to keep in the fridge for at least 4 months (the last one) whatever it says on the back. I rarely use any bought spice mixes but life is too short to make ginger garlic paste fresh every time. A quarter teaspoon of sugar completely takes out the taste of the jar.
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Try Panpot's Ashoka Garlic Ginger paste recipe
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link to ashoka recipe http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438 (http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438)
ps i now make it in the microwave. can post the proportions i use if needed.
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Hi
Here we go again, try using mustard oil.
50/50 garlic and ginger in the blender with enough veg (not mustard) oil to make a fine paste and a little salt.
Quickly fry the paste in mustard oil, with 1 or 2 tsp of brown sugar, until just fragrant. Keeps covered in the fridge for ages.
Cheers
CoR
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If you want something to be fresh then make it fresh garlic/ginger paste takes no more than 5 mins to knock up you can freeze but its just not the same :-X
I agree with matt3333 , it's worth the time to make G/G using fresh products and they last weeks in the fridge . If you don't fancy chopping up the G/G I bought a mini blender from Tesco's ( about ?15 ) just place your G/G in the blender with a drop of water and it takes just seconds to whizz it up .
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I think that it would great if you could buy frozen fresh garlic in a bag of small (say 5g) blocks. I don't mind chopping ginger so much as you don't have all those little cloved to deal with!
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Hi BB
You can buy garlic (and ginger) peeled and frozen in little blocks. Have a look in the freezers in the your local Asian supermarket, they all have it round here so should be generally available.
Hope this helps
CoR
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You can buy garlic (and ginger) peeled and frozen in little blocks. Have a look in the freezers in the your local Asian supermarket, they all have it round here so should be generally available.
Awesome - I'll have a look and let you know. Thanks Cor!
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Asda used to do frozen garlic in a kind of disposable ice cube tray, very convenient but dont know if they still do it (haven't been for a few years as its 10 mile away & Morrisons is 1/2 mile away), so now I use the Scwartz frozen chopped garlic when its in stock.
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I just keep my root ginger in the freezer and fine grate it as/when I need it...I do the same with garlic but it's never frozen...Can't stand bottled stuff - it tastes awful to me and nothing ever comes close to fresh even if it's supposed to be "fresh frozen" :-\
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can anyone tell me how to make my own
I searched this and found some existing threads on the subject which should answer your question:
http://www.curry-recipes.co.uk/curry/index.php?topic=2769.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2769.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=3159.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3159.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=3219.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3219.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=2861.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2861.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=1642.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1642.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=102.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=102.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=1192.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1192.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=266.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=266.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=127.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=127.0)
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Morrisons sell frozen chopped garlic in a bag for about 85p, the bags are clear and not that big so you'll have to look closely amongst the frozen chips for it.
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i've just made another batch of the ashoka - using 70:30 garlic:ginger. this is what i've used for quite a while now.
some recent posts suggested the proportion should be the other way round ie more ginger than garlic - has anyone tried this.
i am beginning to think it's worth a try. tgad2007 suggested 65:35 ginger:garlic.
it would certainly cut down on the effort.