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Curry Cooking Tips: 2 Garlic & Ginger Paste

We all appreciate the convenience of store bought garlic & ginger paste, but how many of us have even made our own?

You know when you visit someone and their curry just smells better than yours, but you use a similar recipe & technique – and even shop at the same spice shop?

I am willing to bet that it is because they make their own Garlic & Ginger Paste.

Don’t get left behind, here is a recipe to make your own.


  • 500 grams Ginger, peeled and chopped
  • 250 grams Garlic, peeled and chopped
  • 1-3 Green Chillies, chopped. (keep seeds if you want it hot)
  • 2 Sprigs Curry Leaves
  • 1/4 Teaspoon of turmeric powder
  • Water as required (see method)


  • Place all ingredients in a food processor or liquidiser
  • Blend together, adding little bits of water as required to get your preferred texture
  • Store in the fridge for up to 2 months in a sealed container, or freeze for up to six months.

Hint: Use an ice-cube tray and place just the right amount for your normal usage into the ice tray and freeze. Remove the frozen blocks when you need them.

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