Instructions: Two ingredients very important to curry making are garlic and ginger. These can be obtained fresh but in the case of garlic its preparation is a messy smelly business. Rajah make two indispensable garlic products garlic powder which can be incorporated at the paste stage as a substitute for fresh garlic (1 tspn being the equivalent to 1 clove). If you prefer the garlic to have more texture but baulk at the tedium of preparing fresh do what many restaurants do and use the Rajah dehydrated garlic flakes. You must reconstitute them in water. Add 1 part water to 1 dry garlic. Leave to soak for half an hour or so then mulch down in a food processor or blender. Use the whole 50g sachet at once and freeze the surplus in small batches in yoghurt pots for future use. The resulting garlic puree is then fried as your recipe directs. The same method applies to Rajahs ginger powder and dehydrated peeled ginger products.

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