Place all paste ingredients in a food processor, along with a tablespoon of water and blitz to a fine paste.
Heat the oil in a heavy based oven proof dish with a tight fitting lid. Add the paste and fry gently over a medium heat for 5 minutes. Add the dry spices and continue to fry gently for a further 2 minutes.
Add the diced steak to the pan and brown it to seal in flavour, taking care to mix it well with the spice mixture.
Add the remaining ingredients to the pan and stir well, you may need to add an additional 100ml water to loosen the sauce, depending on the coconut milk you use (see note below).
Cover the pan with the lid and place in a low oven 150CFan for 3 hours. Check from time to time and stir, adding a little splash of water if it looks like its drying out too much.
Coconut milk varies in consistency depending on the type you buy, first press coconut milk tends to be thicker whilst second press milk is looser in consistency. We used Natco's Rich & Creamy coconut milk and found that we had to add a further 100ml water to the pot before cooking. If the coconut milk you use is runnier then this may not be necessary.