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Author Topic: How do you make garlic and ginger purees/pastes?  (read 7,839 times)

AI Summary
The discussion centers around making garlic and ginger purees or pastes for cooking, with various members sharing their methods and preferences. Suggestions include using a mini blender with water, mixing in oil to prevent discoloration, and experimenting with ratios of garlic to ginger, with some preferring a 3:1 ratio. The consensus leans towards combining garlic and ginger into one paste for convenience, while some members advocate for using bottled purees for ease and to avoid burning.

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Offline currym4d

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How do you make garlic and ginger purees/pastes?
« on: June 25, 2008, 08:39 PM »
Hi guys - so glad i found this place!

I'm hopefull gonna attempt Darthphall's Madras tomorrow ( https://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!
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Offline matt3333

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Re: Garlic and Ginger Purees/pastes?
« Reply #1 on: June 25, 2008, 08:49 PM »
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
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Offline Unclebuck

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Re: Garlic and Ginger Purees/pastes?
« Reply #2 on: June 25, 2008, 08:52 PM »
Hi currym4d

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

BTW welcome to the forum  :)
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Offline joshallen2k

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Re: Garlic and Ginger Purees/pastes?
« Reply #3 on: June 26, 2008, 01:41 AM »
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
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Offline JerryM

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Re: Garlic and Ginger Purees/pastes?
« Reply #4 on: June 26, 2008, 08:09 AM »
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 (https://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.
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Offline tcapewell

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Re: Garlic and Ginger Purees/pastes?
« Reply #5 on: October 29, 2008, 03:01 PM »
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?

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Offline Curry King

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Re: Garlic and Ginger Purees/pastes?
« Reply #6 on: October 29, 2008, 04:47 PM »
Combined is the way to go, you could make them separately but there is little point.
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Offline JerryM

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Re: Garlic and Ginger Purees/pastes?
« Reply #7 on: October 30, 2008, 08:35 AM »
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.
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Offline kid curry

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Re: Garlic and Ginger Purees/pastes?
« Reply #8 on: October 30, 2008, 11:27 AM »
Well Jerry made the madras last night with chopped fresh garlic.

Delicious ;)

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Offline Bod68

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Re: Garlic and Ginger Purees/pastes?
« Reply #9 on: October 30, 2008, 01:47 PM »
I find grating it finely is better than chopped or paste but I may try paste next time :)
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