Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: ELW on February 14, 2012, 12:57 PM
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Hi, does anyone here use the Sapna pre mixed ginger/garlic paste? It doesn't say on the jar, but the ratio of this seems to me to be tipped towards the ginger. Ginger is listed as the first ingredient & it's a completely different thing altogether from my 60/40 Garlic/Ginger paste. Is this maybe why the ready mixed is often described as inferior to the fresh stuff (preservative aside)?:o
After watching the video, I'll be looking to use this for the Zaal stuff, but don't want to make fresh paste if this is good to go, as i have lots left :-\
Regards
ELW
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Hi ELW
Just my personal opinion here.
I know it is more hassle to make your own, but it is worth it. I personally believe that the stuff in jars just does not give the same results as G&G you prepared yourself. Besides if you make a big batch and mix in some sunflower oil keep it in a sealed clean container in the fridge it keeps for quite a while. Plus that jar stuff spits like an angry lama when you add it to the pan - can't stand that!
Cheers
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Yes ELW, i use Sapna g/g mix. It is very convenient to have in the fridge. Trouble is it kind of discourages you from making the fresh stuff which has got to be better. As SP say the commercial stuff spits like a demon.
Given that Az uses a 60/40 mix ginger to garlic, just like in Ifindforu's takeaway i now intend to make some up. As Az said just measure quantities and blend with water and it will keep quite happily in the fridge for a week or more. For convenience we can always freeze it :)
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Hi ELW
Just my personal opinion here.
I know it is more hassle to make your own, but it is worth it. I personally believe that the stuff in jars just does not give the same results as G&G you prepared yourself. Besides if you make a big batch and mix in some sunflower oil keep it in a sealed clean container in the fridge it keeps for quite a while. Plus that jar stuff spits like an angry lama when you add it to the pan - can't stand that!
Cheers
Thanks solarspace, I heard Az mention the ratio as significant & ifindforu has stated this also. Was the Zaal ratio 60/40 ginger?
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Yes ELW, i use Sapna g/g mix. It is very convenient to have in the fridge. Trouble is it kind of discourages you from making the fresh stuff which has got to be better. As SP say the commercial stuff spits like a demon.
Given that Az uses a 60/40 mix ginger to garlic, just like in Ifindforu's takeaway i now intend to make some up. As Az said just measure quantities and blend with water and it will keep quite happily in the fridge for a week or more. For convenience we can always freeze it :)
thanks CH, you pipped me to that there, I've got Ashoka 60/40 garlic in the freezer & interms of taste it's like comparing yoghurt & tikka paste to Sapna, two different things completely..I'll be doin the fresh `ginger/g for this new stuff
ELW
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Yep, i'm heading out to get some fresh ingredients as well. And i'm going in search of veg ghee too. Tomorrow will be very interesting. Will be cooking a phall and a madras and trying to put into practice at home what was learnt at Az's.
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Hi, does anyone here use the Sapna pre mixed ginger/garlic paste? It doesn't say on the jar, but the ratio of this seems to me to be tipped towards the ginger. Ginger is listed as the first ingredient & it's a completely different thing altogether from my 60/40 Garlic/Ginger paste. Is this maybe why the ready mixed is often described as inferior to the fresh stuff (preservative aside)?:o
After watching the video, I'll be looking to use this for the Zaal stuff, but don't want to make fresh paste if this is good to go, as i have lots left :-\
Regards
ELW
[/quote
the problem with jar type is that it has citric acid in it which gives a bitter sour effect
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Yes ELW, i use Sapna g/g mix. It is very convenient to have in the fridge. Trouble is it kind of discourages you from making the fresh stuff which has got to be better. As SP say the commercial stuff spits like a demon.
Given that Az uses a 60/40 mix ginger to garlic, just like in Ifindforu's takeaway i now intend to make some up. As Az said just measure quantities and blend with water and it will keep quite happily in the fridge for a week or more. For convenience we can always freeze it :)
Excelent curry hell WATER AND OIL. I flatten it in a freezer bag freeze it and then cut off some pieces when needed i asked why the ratio of 2 times ginger to one of garlic,and he said ginger is a spice,garlic is a vegetable he uses another mix for
frying the food which is nearly all garlic and small piece of ginger again can be frozen he tells me to use white garlic not the one that looks purple
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Yes ELW, i use Sapna g/g mix. It is very convenient to have in the fridge. Trouble is it kind of discourages you from making the fresh stuff which has got to be better. As SP say the commercial stuff spits like a demon.
Given that Az uses a 60/40 mix ginger to garlic, just like in Ifindforu's takeaway i now intend to make some up. As Az said just measure quantities and blend with water and it will keep quite happily in the fridge for a week or more. For convenience we can always freeze it :)
Excelent curry hell WATER AND OIL. I flatten it in a freezer bag freeze it and then cut off some pieces when needed i asked why the ratio of 2 times ginger to one of garlic,and he said ginger is a spice,garlic is a vegetable he uses another mix for
frying the food which is nearly all garlic and small piece of ginger again can be frozen he tells me to use white garlic not the one that looks purple
Cheers for that Ifindforu. I'll be doing that shortly. Az gave the reason for more ginger was because the garlic has a much stronger taste and would overwelm so less needed to be used
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Can't really argue with what Az says, but is it just me that thinks ginger is actually stronger in taste than garlic?
Maybe it is where the stuff comes from, as I guess most of us get our GnG fom the supermarket. :-\
Plus I prefer my curries to be more garlicky, like I believe they were in the old days,
Martin
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Can't really argue with what Az says, but is it just me that thinks ginger is actually stronger in taste than garlic?
Maybe it is where the stuff comes from, as I guess most of us get our GnG fom the supermarket. :-\
Plus I prefer my curries to be more garlicky, like I believe they were in the old days,
Martin
Hi Martin , have you made the Ashoka garlic(60)/ginger(40) paste? http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0)
Thats pretty heavy on the garlic when used in the amounts on the recipe's. The only bir I have tasted alot of garlic in, across alot of their dishes, is the ashoka :) I can smell that paste as soon as I enter an ashoka restaurant.
Another I remember was the Rick Stein Lamb Karahi recipe, from the Karachi Restaurant, Bradford. Although it was a recipe for 6 servings, it had 65grms garlic / a whole large bulb in it, not strictly bir as i know now, but one of the tastiest curries I've made yet . I bet the Karachi can knock out some great old style curry!
ELW
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Can't really argue with what Az says, but is it just me that thinks ginger is actually stronger in taste than garlic?
Maybe it is where the stuff comes from, as I guess most of us get our GnG fom the supermarket. :-\
Plus I prefer my curries to be more garlicky, like I believe they were in the old days,
Martin
Like you Martin i prefer my curries more garlicky. But you can achieve that by frying fresh garlic into them. I dislike ginger but when mixed with garlic i can barely taste it other than the zing on the tongue. In a curry it seems to disappear into the background acting as a catalyst and merging with the other flavours. It could be an individual chef's take on it. But Ifindforu's takeaway does it in that ratio, Az said that is the correct ratio and his curry chef said it too. So who am I to argue with them ;D. I've just done it and i'll be giving it's first outing tomorrow. If there's a ginger prominence i'll let you know but we certainly didn't detect anything on Sunday in our finished dishes :D. If there is then i'll just have to up the garlic content to get rid of it ::)
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Hi ELW
Yes. I always use a GG paste thats about 60/40 garlic, I reduced the ginger quantity quite early in my attempts.
I may be wrong but to me it seems most are at least 50/50 and I don't think I have seen any that have a higher ratio of ginger. :-\
And on that point CH, I believe the Ifindforyou high ginger ratio paste is only used in the base, the actual curries are cooked with a higher garlic ratio paste.
But like I said I can't argue the fact that AZ uses the higher ginger ratio throughout with obviously great results.
So look forward to your observations when you use it
Must admit, as I'm quite happy with my curries now, that I'm a little scared to try it myself. ::) ;)
Again like I said, maybe it is just me that thinks ginger is actually stronger in taste (and smell) than garlic.
Cheers for the replie
Martin
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Hi ELW
Yes. I always use a GG paste thats about 60/40 garlic, I reduced the ginger quantity quite early in my attempts.
I may be wrong but to me it seems most are at least 50/50 and I don't think I have seen any that have a higher ratio of ginger. :-\
And on that point CH, I believe the Ifindforyou high ginger ratio paste is only used in the base, the actual curries are cooked with a higher garlic ratio paste.
But like I said I can't argue the fact that AZ uses the higher ginger ratio throughout with obviously great results.
So look forward to your observations when you use it
Must admit, as I'm quite happy with my curries now, that I'm a little scared to try it myself. ::) ;)
Again like I said, maybe it is just me that thinks ginger is actually stronger in taste (and smell) than garlic.
Cheers for the replie
Martin
thats correct there are 2 types of paste used in a T/A
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Hi CH
How did you get on using the GG paste in your attempts so far?
Cheers
Martin
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Hi CH
How did you get on using the GG paste in your attempts so far?
Cheers
Martin
Thanks for reminding me Martin. It's still in the fridge and needs to go into the freezer. Up until now, i've used fresh garlic puree as that is what Az told me to put in my phall. I am waiting to see the bhuna or vindaloo cooked to see whether it features in those. At this point in time i can't see me using it other than for baseand marinades. I'm now kind of stuck cooking phall until i learn how to cook it properly and do so with some level of consistancy before moving on. I may just try it though, to break the monotony though ;D
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;D
Apologies, yes I remember you saying now that it wasn't used in the Phal. ::)
Good luck with the Phal mate, I understand your commitment to that.
Ff you do somehow get round to using the GG, I'd still love to hear what you think being a garlic fan like myself.
Maybe I have gained a sort of tolerance with garlic (like you can get with chillies I believe), so that extra ginger sticks out like a sore thumb to me in curries.
Cheers
Martin
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Hi Martin, when I made the ifindforu base a couple of weeks ago I kept to the recipe and used a 2:1 ginger/garlic ratio as per the recipe. I thought the base was a little gingery but when you cook a final curry the recipe states to use a 3:1 garlic/ginger paste. I ended up cooking final curries using just garlic and then the ginger from the base wasn't overpowering.
I must admit I've never made a curry and thought it had too much garlic but I don't like ginger sticking out as a dominant flavour.
Paul
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So just to clarify would I be right in thinking that 6tsp of garlic to 4tsp of ginger is the type of ratio mix that most bir's would use? I guess if you were more favourable of ginger over garlic then you could do the opposite ???
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Most of the posts on here suggest a 3 parts garlic to 2 parts ginger for the paste. However, in Ifindforu's takeaway and at Zaal's in Fleet it is the other way round, when being added to the base sauce. However, when cooking the final dish at Zaal's only garlic paste was used. This suggests that this may vary slightly from restaurant to restaurant. I certainly would use higher garlic to ginger or simply garlic in the cooking of the final dish as personally, i dislike the taste of ginger >:(
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Hi CH,
For Terry's recipes (ifindforu) it is 2:1 ginger/garlic for the base and 3:1 garlic/ginger for the final frying.
Like you I don't like a strong ginger flavour so I just used garlic when cooking the final dishes with this base.
It makes you wonder why they would go to the trouble to make 2 pastes with different ratios of g/g but perhaps it adds to the depth of flavour.
Cheers,
Paul
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Hi again CH
So can you now confirm that the High ginger paste was only used in the base, and a high/just garlic was used in the actual curries?
If so, that makes more sense to me now, just like Ifindforu had stated for his.
Cheers
Martin
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Hi again CH
So can you now confirm that the High ginger paste was only used in the base, and a high/just garlic was used in the actual curries?
If so, that makes more sense to me now, just like Ifindforu had stated for his.
Cheers
Martin
Hi Martin. Yes, ginger/garlic into the base (and precooked chicken and mutton,not sure if it got into the tikka), garlic only in the phall and roshney. None in the vindaloo and would need to see the bhuna vid once it's been posted.
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Hi again CH
So can you now confirm that the High ginger paste was only used in the base, and a high/just garlic was used in the actual curries?
If so, that makes more sense to me now, just like Ifindforu had stated for his.
Cheers
Martin
Hi Martin. Yes, ginger/garlic into the base (and precooked chicken and mutton,not sure if it got into the tikka), garlic only in the phall and roshney. None in the vindaloo and would need to see the bhuna vid once it's been posted.
100% co rect CH but yes ginger and garlic 60/40 in the tikka