Seafood, tomato & chickpea curry

Heat the oil in a large saucepan and fry the onions for 8 minutes, stirring frequently until deep golden. Lift ½ out onto a plate. Add the Madras paste to the pan and cook, stirring, for 3 minutes.

Tip in the contents of the cans of chickpeas (including the water) and tomatoes. Heat until simmering, cover with a lid and cook gently for 5 minutes. Reserve a few sprigs of coriander for garnish, and finely chop the remainder.

Add the fish and chopped coriander to the pan, then cover and cook for 6-8 minutes. Add the prawns, pushing all the fish down into the sauce. Cook for 5 minutes more, uncovered, until the prawns are pink and cooked through and the fish is opaque and flakes easily with a fork. Break up the fish with the edge of a wooden spoon. Transfer to shallow bowls and scatter with the fried onions and remaining chopped coriander. Serve with the naans.