Ginger and garlic pastes are used in almost every savoury dish in this book. When used as part of a sauce base, they should be added at the point when the onions are caramelised and the oil is still hot. The paste needs to be stirred almost constantly so that it does not burn. Add a splash of water if the paste gets sticky or appears to take on too much colour too quickly. Ginger and garlic pastes should cook to a light golden brown colour in 2–4 minutes, and smell sweet and fragrant rather than raw or burnt.