How to make ginger and garlic paste

you take ginger, and then you take garlic, and you mash it together. Paste. (and if you couldn't figure out I assume you know I mean to peel them beforehand, then only your god can help you now)
 
A few cloves of garlic. Piece of ginger. Pop it into a mortar and pestle and bobs your uncle.

Ratio of ginger to garlic is dependent on your personal preference. Can also grind it as rough or as smooth as you prefer.
 
ShaunSA said:
A few cloves of garlic. Piece of ginger. Pop it into a mortar and pestle and bobs your uncle.

Ratio of ginger to garlic is dependent on your personal preference. Can also grind it as rough or as smooth as you prefer.
Click to expand...

The reason for using a mixed paste like this is to ensure that you get as close to 50/50 as possible AFAIK. At least in curries that is the idea anyway.
 
Dont know if trolling but you rather just buy a tub.
 
SlinkyMike said:
The reason for using a mixed paste like this is to ensure that you get as close to 50/50 as possible AFAIK. At least in curries that is the idea anyway.
Click to expand...

Buy 2 smaller separate tubs and then mix accordingly??
 
envo said:
you take ginger, and then you take garlic, and you mash it together. Paste. (and if you couldn't figure out I assume you know I mean to peel them beforehand, then only your god can help you now)
Click to expand...

I once tried that tried and afterwards the ginger had me arrested for assault.
 
SlinkyMike said:
The reason for using a mixed paste like this is to ensure that you get as close to 50/50 as possible AFAIK. At least in curries that is the idea anyway.
Click to expand...

If we all made our curries the same way that would be boring. My mum prefers a heavier garlic ratio, I prefer a heavier ginger ratio.

Some days I use whole garlic. Other days I use slivered/crushed ginger. Some days I avoid both.

It's all about how I'm feeling when I'm cooking.
 
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