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