Scotch Bonnet Tomato mild Chilli Carrot Curry

Introduce

Chef :

Gary Waite

Scotch Bonnet Tomato mild Chilli Carrot Curry

Scotch Bonnet Chillies are among the hottest Chillies in the World , is important too wrap some Clingfilm around your hands etc. too prevent the heat of the Chillies getting on the flesh of your skin

Ingredient

Cooking time :

8 hours

in a Pack Scotch Bonnet Chillies

5-6

small bags of Red mild Chillies (so 15)

tin's of Chopped Tomatoes with Garlic

1 tin

Plum Tomatoes or Chopped Tomatoes

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

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

* Step 4

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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