Combine the coconut cream, tomatoes, coriander, green chillies, mustard, coriander powder, Greek yoghurt and onions in a saucepan and heat through.
Coat the soft shell crab with light pakora mix and fry until crisp.
Lightly fry the king prawns.
Pour the sauce into a bowl and place the crab and the prawns on top and serve.
Recipe courtesy of ‘From Bombay to Britain’, the official National Curry Week Recipe Book