Topic: Sapna Ginger/Garlic paste

[ELW]

Can't really argue with what Az says, but is it just me that thinks ginger is actually stronger in taste than garlic?

Maybe it is where the stuff comes from, as I guess most of us get our GnG fom the supermarket.

Plus I prefer my curries to be more garlicky, like I believe they were in the old days,

Martin

Hi Martin , have you made the Ashoka garlic(60)/ginger(40) paste? http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0
Thats pretty heavy on the garlic when used in the amounts on the recipe's. The only bir I have tasted alot of garlic in, across alot of their dishes, is the ashoka I can smell that paste as soon as I enter an ashoka restaurant.
Another I remember was the Rick Stein Lamb Karahi recipe, from the Karachi Restaurant, Bradford. Although it was a recipe for 6 servings, it had 65grms garlic / a whole large bulb in it, not strictly bir as i know now, but one of the tastiest curries I've made yet . I bet the Karachi can knock out some great old style curry!

ELW

[curryhell]

Can't really argue with what Az says, but is it just me that thinks ginger is actually stronger in taste than garlic?

Maybe it is where the stuff comes from, as I guess most of us get our GnG fom the supermarket.

Plus I prefer my curries to be more garlicky, like I believe they were in the old days,

Martin

Like you Martin i prefer my curries more garlicky.  But you can achieve that by frying fresh garlic into them.  I dislike ginger but when mixed with garlic i can barely taste it other than the zing on the tongue.  In a curry it seems to disappear into the background acting as a catalyst and merging with the other flavours.  It could be an individual chef's take on it.  But Ifindforu's takeaway does it in that ratio, Az said that is the correct ratio and his curry chef said it too.  So who am I to argue with them ;D.  I've just done it and i'll be giving it's first outing tomorrow.  If there's a ginger prominence i'll let you know but we certainly didn't detect anything on Sunday in our finished dishes .  If there is then i'll just have to up the garlic content to get rid of it :

[martinvic]

Hi ELW

Yes. I always use a GG paste thats about 60/40 garlic, I reduced the ginger quantity quite early in my attempts.

I may be wrong but to me it seems most are at least 50/50 and I don't think I have seen any that have a higher ratio of ginger.



And on that point CH, I believe the Ifindforyou high ginger ratio paste is only used in the base, the actual curries are cooked with a higher garlic ratio paste.

But like I said I can't argue the fact that AZ uses the higher ginger ratio throughout with obviously great results.

So look forward to your observations when you use it
Must admit, as I'm quite happy with my curries now, that I'm a little scared to try it myself. : 



Again like I said, maybe it is just me that thinks ginger is actually stronger in taste (and smell) than garlic.

Cheers for the replie
Martin

[ifindforu]

Hi ELW

Yes. I always use a GG paste thats about 60/40 garlic, I reduced the ginger quantity quite early in my attempts.

I may be wrong but to me it seems most are at least 50/50 and I don't think I have seen any that have a higher ratio of ginger.



And on that point CH, I believe the Ifindforyou high ginger ratio paste is only used in the base, the actual curries are cooked with a higher garlic ratio paste.

But like I said I can't argue the fact that AZ uses the higher ginger ratio throughout with obviously great results.

So look forward to your observations when you use it
Must admit, as I'm quite happy with my curries now, that I'm a little scared to try it myself. : 



Again like I said, maybe it is just me that thinks ginger is actually stronger in taste (and smell) than garlic.

Cheers for the replie
Martin

thats correct there are 2 types of paste used in a T/A

[martinvic]

Hi CH

How did you get on using the GG paste in your attempts so far?

Cheers
Martin

[curryhell]

Hi CH

How did you get on using the GG paste in your attempts so far?

Cheers
Martin

Thanks for reminding me Martin.  It's still in the fridge and needs to go into the freezer.  Up until now, i've used fresh garlic puree as that is what Az told me to put in my phall.  I am waiting to see the bhuna or vindaloo cooked to see whether it features in those.  At this point in time i can't see me using it other than for baseand marinades.  I'm now kind of stuck cooking phall until i learn how to cook it properly and do so with some level of consistancy before moving on.  I may just try it though, to break the monotony though ;D

[martinvic]

 ;D
Apologies, yes I remember you saying now that it wasn't used in the Phal. :

Good luck with the Phal mate, I understand your commitment to that.

Ff you do somehow get round to using the GG, I'd still love to hear what you think being a garlic fan like myself.

Maybe I have gained a sort of tolerance with garlic (like you can get with chillies I believe), so that extra ginger sticks out like a sore thumb to me in curries.

Cheers
Martin

[PaulP]

Hi Martin, when I made the ifindforu base a couple of weeks ago I kept to the recipe and used a 2:1 ginger/garlic ratio as per the recipe. I thought the base was a little gingery but when you cook a final curry the recipe states to use a 3:1 garlic/ginger paste. I ended up cooking final curries using just garlic and then the ginger from the base wasn't overpowering.

I must admit I've never made a curry and thought it had too much garlic but I don't like ginger sticking out as a dominant flavour.

Paul

[CardiffCurrylad]

So just to clarify would I be right in thinking that 6tsp of garlic to 4tsp of ginger is the type of ratio mix that most bir's would use? I guess if you were more favourable of ginger over garlic then you could do the opposite

[curryhell]

Most of the posts on here suggest a 3 parts garlic to 2 parts ginger for the paste.  However, in Ifindforu's takeaway and at Zaal's in Fleet it is the other way round, when being added to the base sauce.  However, when cooking the final dish at Zaal's only garlic paste was used. This suggests that this may vary slightly from restaurant to restaurant. I certainly would use higher garlic to ginger or simply garlic in the cooking of the final dish as personally, i dislike the taste of ginger