Season oxtail with, salt and pepper and set aside. Then in a large saucepan, heat some rapeseed oil over medium heat and sauté the oxtail until it is completely browned.
Add onions, garlic, thyme, smoked paprika, curry powder, Worcestershire sauce, and chilli oil and cook for about 1 minute.
Then add tomato paste then continue to cook and stir for another 2 minutes before pouring in the water.
Bring the water to a boil and leave to simmer for about 3 hours or until the oxtail is falling off the bone.
When oxtail is nearly ready, add beans, mushrooms and carrots and continue to cook for a further 10 minutes.
Eat with rice and garnish with coriander.Enjoy!