Ginger and garlic paste

To make the paste yourself, the key is to use equal amounts of fresh ginger and garlic (peeled) and grind the ingredients in a small grinder with a few drops of water to combine. I find a coffee grinder works best. Alternatively, a pestle and mortar and the back of a chef’s knife will also crush the ingredients suitably although, these methods take longer. The fresh paste will last in the refrigerator for a good 3-4 days. You may also want to make the ginger and garlic paste in large amounts and then freeze it for future use. Freezing it in an ice-cube tray is a great idea as one cube of ginger and garlic is usually suitable for a portion of curry or whatever your dish.