I tend to use the exact weights in the recipe, although if I've not got enough ginger or garlic, I scale down while maintaining the same ratio. I do cook, yes. Once cooked it's straight into a sterilised jar and topped with additional oil. It lasts a while, but it depends on much curry you cook.
I might be an idea to jar half, and freeze the other half. In terms of freezing you could just put it into a plastic bag as is, then snap bits off when needed, or could be more precise and measure teaspoon quantities into an ice cube tray (both work well).
Topic: Advice - Making base without a blender ? ( 19,101 )
