This might be well known to everyone but it wasn't to me.

Previously I have been using a garlic press when preparing garlic. When I went to Tenerife before Christmas I had a paella dish and noticed large pieces of garlic in the dish. Since then I have experimented with using different size pieces of garlic in my curries from crushed to coarsely sliced.

If you crush the garlic 2 things happen: First off it is much easier to burn when frying on it's own in oil. Secondly it imparts a much deeper garlic flavour to the dish you're cooking providing you don't burn it. I've just googled for "cooking garlic" and this does seem to be the case.

So if you want a strongly garlic flavoured curry the crushed garlic does the job for the flavour.

One other thing, close your eyes when pressing the garlic in a crusher. I got some garlic in my eye recently and it isn't good!

Paul.

PaulP,

this little stuff has a big part in curry for me too.

i've wrestled with using fine chopped and g/g paste for some time. since ashoka the g/g paste has won.

however i do like garlic slithers in some curries too and they add a real dimension if u love u're garlic.

JerryM , PaulP

How do you compare your Curry flavour when using fresh Garlic / Ginger or the stuff out of the jars ? I find the Curry has better flavour using fresh but I would be surprised if BIR's used fresh .

Hi Emin-j,

I now always use fresh garlic. I have tried the paste but don't like all the preservatives and other stuff. When making a base sauce I also only ever use fresh garlic and ginger.

I must admit when cooking a curry I do use ginger in a jar but I don't put much in.

Regarding BIRs I think most seem to make their own garlic and ginger paste so in essence it is fresh as it won't have the preservatives.

I'm planning to getting around to making my own garlic and ginger paste and freezing it in ice cubes.

Paul.

emin-j,

i've not tried the jars at all. fresh is best for me. saying that i've been boycotting my local asian store down to his price of onions (gone up 50%) and as a result have run out of garlic too. i've been using the dried granules and they are ok for a stop gap.

same as PaulP - i too am going to try freezing some of the next fresh batch that i make of the g/g paste (i use the ashoka recipe & method but microwave instead of fry).

I try to think BIR when cooking my Curries and although I'm convinced of a better tasting Curry using fresh Garlic / Ginger I am not so sure BIR's would use fresh , more like tubs of bought in Garlic / Ginger Paste ,

Quote from: emin-j on March 08, 2010, 07:56 PM
I try to think BIR when cooking my Curries and although I'm convinced of a better tasting Curry using fresh Garlic / Ginger I am not so sure BIR's would use fresh , more like tubs of bought in Garlic / Ginger Paste ,

we've certainly got to think BIR.

i was taken aback to find my fav TA make their own chilli paste. their response was almost saying they poo poo anything bought. i am sure price also comes into play and the labour available for converting the raw materials - there's always someone in the back of house at the TA working away on the various prep activities. i am 100% sure fresh has a big affect on the result too from the BIR.