Ingredients for Scotch Bonnet Tomato mild Chilli Carrot Curry
- 5 in a Pack Scotch Bonnet Chillies
- Small bag of Shop bought raw Ginger‘s
- 5-6 small bags of Red mild Chillies (so 15)
- 3 large Brown Onions
- 6 tbsp. Olive Oil
- 6 tsp. Mild Curry Powder
- 6 tsp. White Sugar
- 2 tsp. Salt
- 1 (One) tsp. Black Peppercorns
- Medium whole bag of raw Carrots
- 1-2 tin’s of Chopped Tomatoes with Garlic
- 1 tin Plum Tomatoes or Chopped Tomatoes
Cooking Instructions for making Scotch Bonnet Tomato mild Chilli Carrot Curry
Preheat the oven to Gas Mark 5.
Place the Casserole Cooking Dish on the hob stove and place the Olive Oil inside and shallow fry the onion halve’s on the lowest hob heat for about 10 minutes
Add the Mild Chilli Powder and then the White Sugar, then the salt and Black Peppercorns (don’t have too be grinded) and then the deseeded and cold water washed Scotch Bonnet Chillies. Deseed the Mild big Red Chillies and cold water wash them and then add them. Peel with a teaspoon the raw Ginger piece’s and then cold water wash them, then add them whole to the Casserole Cooking Dish
Trim the raw Carrots, no need too peel them, just give them a good scrub with your hands in a large mixing bowl of cold tap water – add the raw Carrots and then top up with cold tap water too near the top of the Casserole Cooking Dish and then place the Casserole Dish Lid over the top and then place in the oven for 7 hours
Add the 2 tin’s of Tomatoes and then cook in the oven for a further One hour. Allow too cool and get cold and then eventually blitz and bring altogether into a large metal Mixing Bowl and then distribute into small Plastic Containers with their Lids and then place in the Freezer until ready too use One of them in a day
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