Spiced Ginger-Garlic Paste

Photo by Michael Piazza / Styled by Catrine Kelty

Ginger-garlic paste is a staple condiment used in everyday Indian cooking as the base for a sauce or marinade. In addition to ginger and garlic, this variation also includes coriander seeds, fennel seeds and cilantro leaves, which add brightness to seafood dishes. If you find that your blender is struggling to purée the ingredients into a fine paste, add a teaspoon or two of oil to help move things along.

Makes ⅓ cup paste

1 head garlic, cloves peeled and roughly chopped
1 (3- by 1-inch) piece ginger, peeled and roughly chopped
1½ teaspoons coriander seeds
1½ teaspoons fennel seeds
⅓ cup loosely packed cilantro leaves
2 tablespoons water

Blend all ingredients in a small blender or food processor until a homogenous paste forms. Store in the fridge in an airtight container and use within 1 week.

This recipe appeared in the Fall 2021 issue as part of a larger story on Coastal Indian Seafood.