Garlic and ginger paste

Garlic and ginger paste

By
From
The Curry Guy
Makes
15 generous tbsp

Garlic and ginger paste is used in almost every curry. It’s so easy to make and tastes far better than any commercially available alternative. If you would like a little more control over the amount of garlic and ginger that go into your creations, make a separate garlic paste and/or a ginger paste in the same way.

Ingredients

Quantity Ingredient
150g garlic, chopped
150g ginger, peeled and chopped

Method

  1. Place the garlic and ginger in a food processor or pestle and mortar and blend with just enough water to make a smooth paste. Some chefs finely chop their garlic and ginger instead, which is a good alternative to making a paste. Store in an airtight container in the fridge for up to 3 days and use as needed. If you’re planning a curry party, go ahead and get this job ticked off early.
  2. I often make larger batches of pastes and freeze them in ice cube trays. Frozen cubes can be transferred to airtight plastic bags in the freezer, ready for when you get that curry craving. Be sure to let them defrost a little first.
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