- 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
- 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.