Put too much lemon juice in my curry--a way to fix it?

I put about twice as much lemon juice in the curry I was making and it's a bit, well lemony.    (puckered up sour taste smiley!) 

I'm not going to go ahead and double the recipe (leaving the lemon out the second time) because of time and plus it's already loads.

I thought I might add a bit of sugar to counteract the sour.  The recipe already called for a bit, but I could put more in.  Do you think this would work?

I know I could add yogurt to a very hot curry, but does that also work with lemon?

Yep, try the sugar. Just add it incrementally and keep tasting. You could also try coconut milk.

Yep, try the sugar. Just add it incrementally and keep tasting. You could also try coconut milk.

I will try the sugar in increments.  Coconut milk sounds good if I had any.  I'll let you know how it goes with the sugar.  Thanks! 

Add some potatoes?

Add some potatoes?

That may have helped as well.  I ended up adding sugar--used 50% more sugar than what the recipe called for (3 tsp altogether) and it worked well.  It still tasted lemony, but nice and not puckeringly sour.  Is puckeringly a word? 

It is now! Glad it worked out for you!

I'm a bit late to the game here, but I thought I'd throw this out there.  Baking soda.  It reacts with acids, and apparently adding some to tomato sauce is a good way to smooth out the taste without having to add a lot of extra sugar, and also makes it milder for people who are prone to heartburn. 

I'm not sure how this would work in something other than tomato sauce, but the chemistry is sound.  The sodium bicarbonate would definitely react with lemon juice.

I've just been sharing this with everyone because I was so surprised that I'd never seen, heard or thought of it before (despite my mother's insistence that she's been doing it for years.  She's completely on crack), and once my mom mentioned it, it seemed so obvious.

I'm a bit late to the game here, but I thought I'd throw this out there.  Baking soda.  It reacts with acids, and apparently adding some to tomato sauce is a good way to smooth out the taste without having to add a lot of extra sugar, and also makes it milder for people who are prone to heartburn. 

I'm not sure how this would work in something other than tomato sauce, but the chemistry is sound.  The sodium bicarbonate would definitely react with lemon juice.

I've just been sharing this with everyone because I was so surprised that I'd never seen, heard or thought of it before (despite my mother's insistence that she's been doing it for years.  She's completely on crack), and once my mom mentioned it, it seemed so obvious.

Hmmmm, very interesting!