This recipe is shared by one our curry club members.
How to make Garlic Ginger Paste
This Ginger & Garlic Paste is the perfect option wherever Garlic & Ginger is required in a recipe. It's so simple to make, keeps refrigerated for a week or frozen for up to 6 months.
150 grams or 1 cup of peeled garlic cloves
150 grams or 1 cup of fresh peeled ginger
125 ml or 1/2 cup of oil
125 ml or 1/2 cup of water
Small pile of fresh, chopped coriander stalks
1. Peel all the garlic, there is no need to chop.
2. Peel and chop the ginger into 1" chunks.
3. Add the garlic, ginger, water, oil and coriander stalks to a blender. Blend for 10 seconds or pulse until the mixture looks like a frozen milkshake consistency.
4. Store refrigerated for up to a week or transfer to ice cube trays to freeze. Once frozen push out and keep frozen in a ziplock bag for up to 6 months.
This video can be found at: https://www.youtube.com/watch?v=IWH6OAQrl5A&list=PLlXT352HDbitSaqZbTU2MZnfWswbqBmTK