Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: h4ppy-chris on May 16, 2012, 11:53 AM
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garlic ............150g
ginger ...........150g
oil.................125ml (1/2 cup)
salt...............1/4 Tsp (helps to preserve it)
no water
put all in a jug and use a stick blender to make in to a paste.
then put in to a sterile jar and keep in the fridge it will last up to 4 weeks.
hope this helps ;)
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Spot on Chris, exactly same method as me ;)
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I've not used salt before, always have used turmeric, yes it turns yellow, but it doesn't affect the final dish and also lasts up to 4 weeks.
I always make garlic and ginger in separate jars as I find I can then control how much of each I want to use, rather than a blend :)
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Like 976bar I don't use salt but I do blend garlic and ginger together at a ratio of 60 / 40 , I add oil but only around 10% of volume ... funnily enough I made 0.5kg the day before yesterday and froze it in 50g containers .. it took forever though batch by batch .. not my favourite bit of curry cooking !! :)
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Yes, spot on combo and method.
Can't go wrong with this chris. ;)
cheers ChewyTikka
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Or the other method Chris ;)
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each to there own !
in a BIR kitchen it's to what i have put , there is no time to piss about with abit of this and a bit of that.
it's the same in all curry's 50/50
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Like 976bar I don't use salt but I do blend garlic and ginger together at a ratio of 60 / 40 , I add oil but only around 10% of volume ... funnily enough I made 0.5kg the day before yesterday and froze it in 50g containers .. it took forever though batch by batch .. not my favourite bit of curry cooking !! :)
Colin I have had great success using icecube moulds, freeze it and then put the cubes into a freezer bag to avoid them drying out.
It saves so much time and you can be as anal as you want with it
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Try the frozen Taj G & G, neat little blocks making ratios easy. I'd be amazed if anyone could tell the difference in a curry.
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Trivial really, but does freezing GG enhance the dreaded spit?
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each to there own !
in a BIR kitchen it's to what i have put , there is no time to piss about with abit of this and a bit of that.
it's the same in all curry's 50/50
I know of some kitchens that use 40/60 ratio Garlic/Ginger. One that used 40/60 plus green chilies blended in with it...
I asked the chef why that ratio, his reply was garlic would overpower ginger...his words. :-\
Oh! they were Pakistani chefs.
Regards
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I find this interesting as I have never done a fresh G/G mix. I buy jars of garlic and ginger pastes and mix those to a 40/60 % consistency.
Has anyone else done this?
Maybe I should try the fresh stuff?
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I know of some kitchens that use 40/60 ratio Garlic/Ginger. One that used 40/60 plus green chilies blended in with it...
I asked the chef why that ratio, his reply was garlic would overpower ginger...his words. :-\
Oh! they were Pakistani chefs.
Regards
Exactly the same as Az and his curry chef said when we visited Zaal. And they are of Bangladeshi origin. So i guess it's really down to personal preference and taste ::)