You know the story – you want some ginger for a recipe, head for the fridge, and the chunk you had in the door has gone mouldy. Not a good start to making a curry.
So I’m trying this. It seems the turmeric powder and oil helps the paste stay fresh for longer; they act as preservatives and prevent the paste changing colour. We’ll see how it goes – I stocked up with tomato puree from the local Polish supermarket simply because the small glass jars could be ideal for storing it.
- 1 cup peeled and roughly chopped ginger
- ½ tsp turmeric powder
- ½ tbsp oil
- Grind ginger, turmeric powder and oil into a smooth paste.
- Store in clean, dry glass bottles, refrigerate, and use within 3-4 weeks.
- Option – replace half the ginger with peeled garlic.