Make this at home and use in curries, Moroccan and Chinese dishes.

Ingredients

Equal quantities of garlic and ginger, peeled and roughly chopped
Water
1 tbs vegetable oil

Method

Finely chop the garlic and ginger, use a mezzaluna or a food processor, add a splash of water. Store in a jar for a week or two, covered with oil.

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Tags: Curry, spicy, vegetarian

This entry was posted on May 10, 2009 at 10:25 am and is filed under Camping recipes, Curry, Store cupboard. You can follow any responses to this entry through the RSS 2.0 feed.