Topic: How do you make garlic and ginger purees/pastes?

[currym4d]

Hi guys - so glad i found this place!

I'm hopefull gonna attempt Darthphall's Madras tomorrow ( http://www.curry-recipes.co.uk/curry/index.php/topic,674.0.html ).

I've sourced all my ingredients today but for some reason i cant find any Ginger puree anywhere.. so im thinking i can just make my own using fresh ginger and possibly a fresh garlic puree too?

Does anyone have any tips on how to do this?

Thanks guys!

[matt3333]

Hi currym4d
I simply put garlic and ginger in a mini blender with a touch of water and blitz to produce a paste.
Welcome
Matt

[Unclebuck]

Hi currym4d

have a look at this thread A note on garlic/ginger paste

BTW welcome to the forum 

[joshallen2k]

Hi currym4d,

One tip I learned a little while back was not to use fresh minced garlic and ginger straight. Mix with a little water to minimize burning. I usually use the bottled stuff now.

-- Josh

[JerryM]

can't find the post but it suggested adding a little oil ~ 1tbsp to the paste - it stops the paste going green.

it's amazing how we all have our own little preferences - i've stopped using paste and also stopped using ginger.

i just use finely chopped garlic following the parker21 cooking technique (http://www.curry-recipes.co.uk/curry/index.php?topic=2548.msg22598#msg22598).

the paste is certainly the best way to go (avoid burning) until you start to get comfortable with the cooking technique - then experiment a bit.

[tcapewell]

I'm a little confused if someone can clarify........

With this ginger / garlic pastes are you combining the ginger and garlic or making separate pastes?

[Curry King]

Combined is the way to go, you could make them separately but there is little point.

[JerryM]

i still can't decide which is best garlic/ginger paste or finely chopped garlic on it's own.

what i have decided though is that in the paste the ratio of more garlic than ginger is better. i'm using 3:1.

[kid curry]

Well Jerry made the madras last night with chopped fresh garlic.

Delicious

[Bod68]

I find grating it finely is better than chopped or paste but I may try paste next time