Ingredients

• 1 tbsp vindaloo curry powder
• handful fresh coriander
• roughly chopped
• 5 tbsp yoghurt
• 2 tbsp vegetable oil
• 16 raw tiger prawns
• peeled
• deveined and butterflied
• 2 aubergines
• cut into 1cm/½in cubes
• 50g/1¾oz cooking salt
• 2 tbsp vegetable oil
• 1 large onion
• peeled and chopped
• 1 heaped tbsp vindaloo curry paste
• 1 small handful curry leaves
• vegetable oil
• for deep frying
• 400g/14¼oz canned chopped plum tomatoes
• drained and cubed
• 400g/14¼oz canned cooked chickpeas
• rinsed and drained
• 150ml/5¼fl oz water
• 1 small handful fresh coriander
• chopped
• naan bread
• to serve

Directions

• Combine all the marinade ingredients in a bowl and mix well. Add the prepared prawns
• cover and marinate in the fridge for about an hour.
• For the curry
• lightly salt the aubergine chunks placed in a colander over a bowl. Leave to sit for 20-30 minutes.
• Meanwhile
• in a large frying pan heat the oil over a high heat. Fry the onion with the curry paste and curry leaves until the onions are softened
• but not browned.
• Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended). Pat the aubergine dry and wipe off any excess salt. Add the aubergine cubes to the oil in batches
• and fry until golden-brown. Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper.
• Add the fried aubergine cubes
• chopped plum tomatoes and chickpeas to the softened onions. Add the water and simmer for 20-30 minutes
• or until reduced and thickened.
• Just before serving
• remove the prawns from the marinade. Heat a large griddle pan until smoking hot. Add the prawns to the pan and cook for 2-3 minutes on both sides
• or until cooked through. Stir the chopped coriander through the curry.
• Serve the curry topped with the prawns and with naan bread on the side.