Root vegetables, as if happy to be unearthed, usually mingle well with other vegetables by being subtly sweet. But when it comes to Gingerroot-the rhizome, it’s quite another story.
Like an unruly tiny tot, ginger is full of attitude. Potent, pungent and incomparable, it is nothing like other rhizomes or root vegetables. To put it gingerly, ginger is never needed in pounds, just a small quantity is enough to liven up an otherwise ordinary culinary experience. And Indian cuisine, one of the mother cuisines in the world, pairs ginger with garlic and coriander. The pungency of ginger is controlled and counteracted with more pungent flavors. What a way to civilize the taste of ginger! A perfect pairing appreciated by mature palates.
Ginger, garlic and coriander, together ground into a smooth paste is something that I often use in my daily cooking. Almost all traditional tomato and coconut based curries (pulusu, subjis) need at least a teaspoon of ginger-garlic-coriander paste. So depending on the market price of these three ingredients or my time constraints, I prepare this paste in quantities large (which would last for at least two weeks) or small (just enough for that day’s meal).
Here is my recipe for ginger-garlic-coriander paste, and an entry to “Jihva for Ginger” event. Hosted from Scotland by lovely Rosie of “What’s the recipe today, Jim?”.
Ginger-Garlic-Coriander Paste ~ for “Jihva : Ginger” event.
Recipe:
Ginger root – peeled, sliced to small pieces – Half cup
Garlic – peeled and sliced to small pieces – Quarter cup
Fresh coriander (cilantro) -finely chopped – 1 cup
Salt – quarter teaspoon
Take them all in a blender/food processor or in a mortar. Grind them to smooth consistency without adding water. Remove to a clean glass jar, seal tightly and store in the refrigerator. (Remains fresh from one week up to a month.) Whenever needed, take the required amount with a clean spoon.
To Jihva participants:
Rosie is in the process of moving and requesting “Jihva-Ginger” entries as early as possible.
