how i make my garlic & ginger paste it stays white.

[rallim]

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

[Aussie Mick]

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?

[curryhell]

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 :