Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: livo on January 10, 2022, 11:12 PM
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I've had my first experience with blue garlic. What a surprise, but having prior knowledge of this I wasn't too disturbed. My wife took a bit of convincing though, including showing her a webpage that explains it.
https://delishably.com/vegetable-dishes/Why-Does-Garlic-Turn-Blue-and-Is-Blue-Garlic-Safe-To-Eat (https://delishably.com/vegetable-dishes/Why-Does-Garlic-Turn-Blue-and-Is-Blue-Garlic-Safe-To-Eat)
When cooking curries I usually use garlic, ginger or mixed pastes out of a jar. Last night I used fresh garlic which I blitzed to a paste with an onion and some ginger paste to make a lamb curry in the multi / pressure cooker. I put some oil in the pan and set it Sauté to fry of the paste. It was going fine but I had to leave it briefly so I turned off the heat. When I returned it was bright blue and I mean really blue.
Anyway, the lamb curry turned out fine and it's dinner tonight.