This homemade Ginger and Garlic Paste is bold, fragrant, and packed with flavour. Made with fresh ginger, garlic, chillies, and curry leaves, it's the ultimate base for authentic Durban curries and so much better than store-bought.
Equipment
- Food processor
- Large mixing bowl
- sharp knife
- Chopping board
- Sterilised glass jars
- Measuring cups and spoons
Ingredients
- 3 cups (750ml) water (lukewarm)
- 1 kg garlic (peeled)
- 1 kg ginger (peeled and cut into small pieces)
- 10 red chillies (fresh)
- 10 green chillies (fresh)
- 2 sprigs curry leaves
- 1 cup (250ml) vegetable oil (sunflower)
- 2 tsp turmeric
Instructions
- Peel the garlic and ginger and cut the ginger into smaller pieces so it blends more easily. Slice the chillies if needed.
- Add the garlic, ginger, red chillies, green chillies, and curry leaves into a large bowl. Mix everything together so it’s evenly distributed before blending.
- Working in batches, add a portion of the mixture to your food processor along with a little lukewarm water. Blend until a smooth paste forms. Be careful not to add too much water - you want a thick, smooth paste, not a watery one. Transfer each blended batch to a large bowl and repeat until everything is done.
- Once all the paste is blended, stir in the vegetable oil and turmeric until everything is well combined. The oil helps preserve the paste and gives it a beautiful glossy finish.
- Transfer the paste into clean, dry containers - this quantity fills about three 1kg containers. One goes into the fridge for immediate use and the rest go straight into the freezer until needed. Before sealing each container, pour a thin layer of oil over the top of the paste. This creates a barrier that prevents oxidation and keeps your paste fresh for longer.
Notes
- This recipe fills about 3 x 1kg Flora containers - one for the fridge and two for the freezer.
- Add just enough water to keep the blades moving. Too much water will make the paste watery and shorten its shelf life.
- Always use a clean, dry spoon when scooping out the paste to prevent contamination.
- Top up with a thin layer of oil to keep the paste fresh for longer.
- Leave out the chillies for a plain ginger and garlic paste if preferred.