Peel and mince the shallots and garlic cloves.

Wash and trim the tops off of the strawberries and cut them into small pieces.

Cut the chili lengthwise. De-stem and de-seed, then cut into small pieces.

Heat the canola oil in the skillet.

Add the minced shallots and garlic. Stir to coat. Cook until transparent.

Add the chopped strawberries and chili. Mix to combine.

Sprinkle the sugar over the top, toss to coat. Cook until everything has caramelized.

Add the curry powder, star anise, and bay leaves.

Turn the heat down to low and cook for 40 minutes.

Remove the star anise, cloves, and bay leaves from the mixture and use a hand blender to puree the mixture. If you do not have a hand blender, transfer the mixture to a regular blender or food processor, puree, then return the mixture to the pan.

Season with salt and pepper to taste.

Cook on low heat for another 5-10 minutes.

While the ketchup is still warm, transfer it to a bottle or canning jar. Let cool, seal, and refrigerate.