Hi vindamoo (hehehehe)

I can't think of anything that would neutralsie the excessive ginger so I'd be interested if anyone else can.

The only way I can think of recovering it is to make more of the base, this time totally without any ginger, and then mix the two. Boy are you going to have a lot of base though.

thanks anyway for the advice

think ill just start from scratch again ,
ah well, we live and learn ;D

Just make another batch with no ginger and combine as said.... dont waste food 

hi vindamoo
try making a jaipur there is a recipe on this site but do not add any ginger but lots of garlic. if you sauce is thickish the try adding coconut milk and some water if  runny then add just coconut milk and reboil/simmer remove any scum. and use as normal, i'm sure you won't be disappointed.

regards
gary

Quote from: haldi on February 17, 2008, 09:05 AM
Hi CQ
     I hope you check in here!
I tried your recipe last night
It was one of my most successful curries
Thanks a lot, I will make this again
One question:-
Should there be any garlic ginger in the recipe?

Thanks CA.

Is anybody else thinking what I'm thinking? 

No, primarily because I prefer to give people (and in this context, especially newcomers to the forum) the benefit of the doubt, at least until it becomes 100% certain that my trust and judgement were misplaced,

Fair enough.

Quote from: livo on November 21, 2018, 10:05 AM
Is anybody else thinking what I'm thinking?

;D