Ginger and garlic make a perfect pairing and the paste is much used in dishes throughout India and south-east Asia
Garlic-ginger paste can be bought ready-prepared or made in bulk and stored in the fridge.
Make larger quantities of the paste in a blender or chopper using a
- 2 : 1 ratio of garlic-to-ginger
with just enough water to get the mixture in touch with the blades.
Put into a clean jar with a tight-fitting lid and drizzle in enough oil to cover the top.
Your paste will keep in the fridge for up to a month. The garlic can react with acids and metals (such as the lid of the jar) turning green. It’s not harmful to use this green paste but if you don’t like the look of it, option to dump it and start afresh.
I don’t usually bother with pre-made paste, preferring to make it at the time of cooking in a mortar and pestle sticking to the 2 : 1 ratio. No citric acid or other preservatives, no funny colour, and one less thing to clutter up the fridge.
Alernatively add each item seperately: chop or crush the garlic in the usual way and slice the washed and peeled ginger into very fine matchsticks.