A five-minute curry base with garlic ginger paste

Most Bangladeshi curries start the same way: onions, garlic, ginger, spices. Our Garlic Ginger Paste (Art. 204) does the peeling and grinding for you.

Base for four

1. Fry 2 sliced onions in oil until golden.
2. Add 2 tbsp Garlic Ginger Paste and stir for one minute.
3. Add 1 tsp Chili Powder, 1 tsp turmeric, 1 tsp cumin and 2 chopped tomatoes.
4. Cook until the oil separates, then add your protein or vegetables and water to cover.

Finish with a spoon of Green Chili Sauce (Art. 304) for a fresh, zesty edge.