Making ginger and garlic pulp from The Balti Cookbook (Creative Cooking Library Series): Fast, Simple and Delicious Stir-Fry Curries (page 8) by Shehzad Husain

  • garlic
  • fresh ginger

  • EYB Comments

    Pre-soak overnight. Can substitute garlic for fresh ginger.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pre-soak overnight. Can substitute garlic for fresh ginger.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.