For the boiled basmati rice

• 1.5 cups basmati
  
• 2 tsp salt
• 1 tbsp vegetable ghee
• pinch smoked salt (optional)
  

For the prawns

• ½ tsp ground turmeric
  
• 1 tsp salt
  
• 500g (16 oz) frozen prawns, tail on
• 90ml/3fl oz vegetable oil
• 2 bay leaves
• 3 medium red onions, blended to a fine paste
• 1 tbsp ground cumin
• 2 tsp ground turmeric
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2.5 tsp salt
  
• 1 green chilli,  de-seeded to reduce the heat
• 60 ml coconut milk
• ½ tsp cardamom powder
• 1 tbsp chopped fresh coriander
• ½ lime, juice only

Method

1. For the boiled basmati rice, add 3 cups of water to the saucepan, then add the rice and salt. Cook on low heat until all the water has disappeared. Place a lid on top, lower the heat completely and set aside for 20 minutes.
2. For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.
3. Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.
4. Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.
5. Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly.
6. Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked.
7. Season to taste with salt. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately. Happy cooking!