Heat a small saucepan with the vegetable oil and add the onion/garlic paste. Fry gently for 1-2 mins then add the ginger paste and curry paste. Stir well for another 1-2 mins.
Add the cumin, paprika, pepper, cinnamon and cloves. Mix well and cook for a further 1-2 mins. Remove and add to a small mixing bowl along with the salt and tomato puree. Mix well and allow to cool for approximately 5 mins.
Add the yoghurt and coriander. Mix well. Coat in the meat. (If using chicken, ensure you cut deep slashes to ensure the marinade penetrates and allows for even cooking). Place onto a non-metallic container, cover and chill to marinate for at least 2 hours or up to 6 hours.
Grill or BBQ your meats until cooked through and serve with fried onions & green peppers. Nice also served with pilau rice and naan breads.