Mix the ingredients of the marinade and refrigerate for at least 4 hours

Start cooking the rice. Pour marinade into a wok and cook on medium /high. After 10 minutes add the mushrooms and the peppers.

Melt the butter in a heavy pan on a medium heat. Saute the garlic and the chillies for one minute. Add 2 teaspoons of cumin and 2 teaspoons of paprika, and stir in. Add the tomato paste and cream, and stir. Add this mixture to the wok and simmer on a low/medium heat for about 10 minutes.

Transfer to a serving platter and garnish with fresh coriander. Serve with naan bread and boiled rice.