Instruction
— Dice the shallots into small cubes and gently fry them in a saucepan
— Caramelise with sugar
— Add the curry powder, paprika powder and chilli flakes
— Fry the tomato purée
— Deglaze with a little water
— Reduce the heat from high to medium
— Add all the other ingredients
— Put the lid on
— Bring to a gentle boil
— Stir occasionally and make sure nothing burns