"KWR" > wrote in message
s.com...
[...]
> This isn't a helpful answer to your question, I'm afraid, but an
> observation of my own: that the shallots-and-garlic phase of the
> grinding process can be really tricky and frustrating. I have taken to
> pre-grating these ingredients using a sharp fine grater, then adding and
> grinding the grated mush into the curry paste as a final step. It cuts
> down on the dual problems of flying shallot bits and half-smashed but
> unpulverized flat pieces of garlic / shallot. I used to just slice them
> finely before adding, but feel that this way works better.
> Whither authenticity, eh?


Hmm. For me, garlic and shallots are the easy part. I just do vertical
pounding, with an occassional grind, until they are mush--no unpulverized
pieces left. It just takes time.

Peter