Slice the pork into evenly-sized thin strips; slice the onions and peppers finely and quarter the button mushrooms. Keep on one side, ready for adding to the dish.
Heat the olive oil in a large frying pan. When hot, quickly fry the pork.
When the pork strips are cooked through, add the onions to the pan and continue to fry until softened but not coloured.
Add the peppers and mushrooms and fry for a few minutes.
Add the tinned tomatoes, tomato puree and paprika. Bring to the boil then reduce the heat a little and simmer for 10 minutes, until the tomatoes are reduced and thickened.
Once reduced, add the cream and simmer on a low heat for a further 10 minutes. Season to taste and serve with boiled basmati rice.
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