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.

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.

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.

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.

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.

Remove the Lemon Rinds with its bitter pith's.Then blitz in a Electric Blender Machine - blend till smooth.