How to Prepare Homemade Hot Curry Sauce with Lemons

Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week Hot Curry Sauce with Lemons. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hot Curry Sauce with Lemons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hot Curry Sauce with Lemons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can cook Hot Curry Sauce with Lemons using 12 ingredients and 6 steps. Here is how you cook it.

Have seen a Curry been made on TV,am worried that some of the ingredients will go mouldy if I leave it too long and the Spices - Cumin etc. will go past it's Sale by Date,I think my homemade Curry Sauce will last for days,I can use it with other meals I make.

Ingredients and spices that need to be Prepare to make Hot Curry Sauce with Lemons:

1. 60 cloves Garlic
2. 100 g Raw Green Chillies
3. 270 g Ginger (Raw) Vegetable
4. 28 g Sea Salt
5. 4 tsp Whole Black Peppercorns
6. 50 g Mild Curry Powder
7. 1 tbsp Cumin Seed
8. 1 tsp Ground Cumin
9. 20 g Ground Turmeric
10. 5 tbsp Olive Oil
11. 600 g Onion
12. 400 g Unwaxed Lemons

Instructions to make to make Hot Curry Sauce with Lemons

1. It takes a long time too firstly - deseed the many small Green Chillies and peel all the Garlic cloves once done you can get up from your Chair for the next preparations are a lot quicker.
2. Peel the raw Ginger and slice into fairly thin strips add too the deseeded Green Chillies and unchopped Garlic cloves in the big Frying Pan with Glass Lid.
3. Add the Seasoning and Spices an Ground Spices,Olive Oil,and Onions - fry on a high heat for 1 minute - keep tossing the ingredients in the frying pan,then add 400ml of water,continue to keep the heat on high and turn the ingredients so they all get coated in the Curry Paste.
4. Wash the outer rind of the 3 Lemons with just cold tap water and then in a Dessert bowl - cut down with a sharp knife the Lemons through the middle and then squeeze the Lemon juice through your closed fingers over the Frying Pan too catch the Lemon Pips in the Palm of your Hand and then dispose of the Pips - use all the Lemon Juice and of its skin and rind - bring to the boil and then simmer on the lowest heat with the lid on.
5. With the Sauce thickened and the Lemon Rinds shrunk - add a further 400ml of cold drinking water,bring to the boil and then simmer once again with the Lid on,15 minutes should be enough time,then turn the heat off - turn the hob off - and let the Sauce and it's ingredients cool down.
6. Remove the Lemon Rinds with its bitter pith's.Then blitz in a Electric Blender Machine - blend till smooth.

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