Ginger paste is the other half of the pair, sold separately for the same reason. Fish curries, some Bengali dishes and a good deal of Chinese-influenced cooking want ginger without garlic.
Ready to spoon, no grating, no fibrous mess on the board.
Add it to the pan after the onions have softened and cook out the rawness. Use it in curries, marinades, dal, and in chai if you like your tea sharp. Keep it in the fridge once opened.
Available at Curry Corner in North Melbourne.
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