Make a paste of the curry powder and chilli powder with a little water.

Fry the onion until translucent in the vegetable oil.

Add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.

Add the curry and chilli powder paste and stir in and fry for a further 60 seconds.

Add the vegan seafood cocktail.

Add half the masala Gravy and simmer for 10 minutes stirring occasionally.

If needed add more masala gravy and water to prevent the curry becoming too thick or dry.

Now add the finely chopped coriander leaves and cook for a further minute.

Serve with the whole coriander leaves and garam masala sprinkled over the top.