Spicy prawns with aubergine and chickpea curry recipe
 1 tbsp vindaloo curry powderhandful fresh coriander, roughly chopped5 tbsp yoghurt2 tbsp vegetable oil16 raw tiger prawns, peeled, deveined and butterflied 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 cubes50g/1¾oz cooking salt2 tbsp vegetable oil1 large onion, peeled and chopped1 heaped tbsp vindaloo curry paste1 small handful curry leavesvegetable oil, for deep frying400g/14¼oz canned chopped plum tomatoes, drained and cubed400g/14¼oz canned cooked chickpeas, rinsed and drained150ml/5¼fl oz water1 small handful fresh coriander, choppednaan bread, to serve 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 Method 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. 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. 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. 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. 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. 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. 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. 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. Serve the curry topped with the prawns and with naan bread on the side.