Heat 2 tablespoons of oil in saucepan and add Fry’s prawns. Fry until golden brown and drain and set aside. Add another 2 tablespoons of oil to saucepan and add mustard seeds, onions, chillies, ginger and garlic paste, chilli powder and garam masala. Cook till golden brown. Add tomatoes and simmer for 5 minutes.

Add chickpeas and allow to cook through. Stir in prawns and coconut milk. Simmer for 2 minutes and garnish with coriander. Serve with naan bread or couscous.