Finely chop onion and celery. Splash oil into pot, heat, then fry onion and celery with the mince until all browned.
Add the tandoori paste and shredded coconut and fry for a further five minutes then add the water and coconut cream.
Bring to a boil then simmer for 30-40 minutes or until thickened.
Serve with steamed rice, popadoms or thinly sliced soft roll, sprinkled with ginger and smoked paprika and fried until crispy.