This simple mixture of fresh crushed Ginger is the cornerstone of many Indian recipes.
- 300g of unpeeled Ginger
- 3 tablespoons cold water
Teaspoon and tablespoon batches, ready to be frozen on a tray and then bagged up and frozen
250g of peeled ginger
300g of peeled ginger
- Peel the ginger using a speed peeler, 300 g of fresh ginger should yield about 250 g of ready to use ginger
- Cut into thumb-sized pieces
- Blend the Ginger to a paste in a food processor.
Idea taken from Mr Pushpesh Pant's wonderful "India": ISBN 0714859028.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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