Topic: Curryheads "Madras 2011"

[rallim]

mine is now about a month old, has never been frozen (just lives in the 'fridge) and is a pleasant yellow colour : I used some last night, and could taste nothing untoward at all (and I don't have food poisoning today !).  So I am inclined to suggest "forget the colour : just make sure it hasn't started to fester" 

** Phil.

I agree, I have a tub of blended garlic/ginger that has been in the fridge for about five weeks now and is still OK. No sickness or diarrhea, but I always cover it with oil (the garlic/ginger mix).

[Razor]

Hi Phil,

Not quite sure what you meant by this bit, Ray (did you not use garlic & ginger paste before you could stop it turning green ?)

No, I always use garlic and ginger paste but more often than not, it was shop bought in jars or, I would simply crush roughly what I needed in a pestle and mortar.

With regards to blending a batch of garlic and ginger, I had previously only ever blended it with water, and within 1 day, it does turn a very vivid green.  I know that it is not harmful but it looks terrible, so much so, that I couldn't bring myself to use it.

Since then, I blend my garlic and ginger in very large batches with oil, and a little sugar, creating more of mayonnaise than a paste although once in the pan, the garlic and ginger do separate to a more familiar appearance.

I store them in sterilised 'pasta sauce' jars in the fridge and they stay perfectly white and will last for months (although they never get to see the month out).

Hope that explains things a bit better,

Ray

[Stephen Lindsay]

So the secret here is probably to buy a decent quantity of both make a jar full? I've never done that before and I usually make a paste in a pestle and mortar each time I'm doing a curry. This sounds like a super efficient method.

[chewytikka]

Hi Phil,

Not quite sure what you meant by this bit, Ray (did you not use garlic & ginger paste before you could stop it turning green ?)

No, I always use garlic and ginger paste but more often than not, it was shop bought in jars or, I would simply crush roughly what I needed in a pestle and mortar.

With regards to blending a batch of garlic and ginger, I had previously only ever blended it with water, and within 1 day, it does turn a very vivid green.  I know that it is not harmful but it looks terrible, so much so, that I couldn't bring myself to use it.

Since then, I blend my garlic and ginger in very large batches with oil, and a little sugar, creating more of mayonnaise than a paste although once in the pan, the garlic and ginger do separate to a more familiar appearance.

I store them in sterilised 'pasta sauce' jars in the fridge and they stay perfectly white and will last for months (although they never get to see the month out).

Hope that explains things a bit better,

Ray

Hi Guys
Health and Safety! The fresher the better - Fresh equals Taste!

Ray,
G&G turning green is bacteria...
Salt is the most important part of the G&G mix, because it's a natural antibacterial.
In other words it inhibits the growth of bacteria and has been used as a natural food preservative forever.

For anybody new to this:
Take equal quantities of fresh ginger and peeled garlic, add vegetable oil and salt,
blend into a fine paste. Store in a air tight container in the fridge or it freezes well
e.g. 100 grams garlic 100 grams ginger 25 ml oil 1 tsp salt


ChewyTikka IMHO.

[Vindaloo-crazy]

Made this last nigh to Razor's specs.

Eureka! Madras is pwned in my books.... Excellent curry.

Made raan of lamb too (to this recipe). Best lamb I've ever eaten.

2 ounces of Almonds (Baadaam) (blanched)
? lb. Onions (coarsely chopped)
4 Green Chillies (Hari Mirch) (chopped)
8 cloves of Garlic (Lehsan) (peeled)
4 (1") cubes of Ginger (Adrak) (peeled and coarsely chopped)
? tsp. Whole Cloves (Loung)
16 Cardamom Pods (Choti Ilaichi)
1 (2"-piece) of Cinnamon Stick (Dal Cheeni)
10 Black Peppercorns (Saabut Kaali Mirch)
2 tbsp. Cumin Seeds (Sufaid Saabut Zeera) (grounded)
4 tsp. of Coriander Seeds (Dhania) (grounded)
? tsp. Cayenne Peppers
3 ? tsp. Salt
? tsp. Garam Masala Powder
20 fl. oz. Plain Yogurt
6 tbsp. Vegetable Oil

marinate leg for 24 hours cook on 180 for 3 hours...

[haldi]

G&G turning green is bacteria...
ChewyTikka IMHO.

I don't know if that's right
It has worried me over the years but now I use it anyhow
I normally make my g/g like Ray
I blend a jar full with a little oil and salt
I keep it for a couple of months
When I don't use finely chopped garlic straight away, I still get the problem
Here's someone else's explanation for the "green"


If the garlic is not fully ripe and dry, it can turn green in the presence of sunlight or heat due to the formation of a chlorophyll like compound. This same reaction can happen in the presence of acidic foods like vinegar, onions, lemon juice, etc. or with copper found in some utensils and/or tap water. It is harmless and can be fixed by either letting the garlic mature (at room temperature) or heating it more until the proper color is achieved.

[Peripatetic Phil]

G&G turning green is bacteria...
ChewyTikka IMHO.

I don't know if that's right
It has worried me over the years but now I use it anyhow

Bacteria, decay, algae, mould, toxins, chlorophyll, spirogyra : what more could you ask for an authentic BIR experience ?   ;D

** Phil.

[Razor]

Hi VC,

Made this last nigh to Razor's specs.

Eureka! Madras is pwned in my books.... Excellent curry.

What do you mean here mate, my GG paste or Madras?

Ray

[Vindaloo-crazy]

Yor Madras mate, delicious.

[Razor]

Hi VC,

Yor Madras mate, delicious.

Excellent, glad it works for you.

Ray