I just did CA`s madras sauce, omitting the chicken, I didn't add any lemon juice and was contemplating adding another spoon of sugar to counteract the citrus in the base, the madras came out quite good, a lot better than expected.

I have always used Cory`s base and use that as my benchmark, this base is to early to tell, its good but not great, the texture is a tad grainy but that's fixable, the citrus will have to be counterbalanced in the final dish.

I have just gone to do another taste test now its cooled down a little and there is still an undercurrent of citrus, I`m going to add an extra 0.5 tsp of sugar.

Next time I do this base I will be leaving the lemon out.

Andy

hi JB, I made this base today with slightly less success than anticipated. When cooking Part 2 there was quite a lot of oil separating but after i mixed the 2 together and simmered all im getting is foam, would it not be better to reclaim the oil at the end of part 2 before mixing the 2 parts together? Also my base does have a citrus tang to it, I will cook a curry sauce tomorrow with it and see how it goes.

thanks guys..CoR, I wish you would have posted your post a couple of hours sooner lol. i just had my monthly pilgrimage to Sheffield to stock up.. never mind there's always next time. I bought a lot of fresh ginger and garlic to play with.

Andy

Fi5H

If you are meaning "standard" paste then I would give the Ashoka recipe a miss as it is designed to be used in conjunction with the Ashoka bunjara and the Ashoka base.

I would suggest going with Razor's suggestion, or you can make up a little paste by putting garlic (and ginger) through a garlic press and mixing it with a little water or oil - good if you are only needing small amounts for a single recipe.

Yea, what im trying to achieve is a easy (lazy) way of applying G&G without all the chopping/grating/crushing that goes with it, I know fresh is always better but its not always convenient lol   

Hi Andy,

The author of the book is making a dangerous statement when he says the oil covered g/g paste will keep for months in the fridge.

See

http://www.garlic-central.com/dangers.html or just google "garlic and botulism".

It is safe to freeze it though.

Paul.

wow.. thanks for that Paul, I will have to re think my garlic storage techniques,

Andy 

i did the G&G paste from the undercover book but it was a higher % of ginger to garlic and as garlic is the most prominent of the 2 I wanted to make them separate.

Do i use oil or water?

Which of the 2 (oil or water) has the longest life span? 

Panpots Ashock version has a 15 day life span and the undercover version has months, is this because the Ashock`s version is cooked?

Using either oil or water, what is the ratio between the garlic/ginger to oil/water?


Andy