First, cook basmati rice according to the packet directions, drain well and set aside. Fry a couple of chopped shallots
in hot olive oil for a few minutes, until softened, then add a crushed clove of garlic, chopped ginger, and a chopped deseeded
green chilli and fry these for another minute. Stir in a tsp garam masala, a tsp chilli powder and a tsp turmeric, cooking
for another minute. Tip in 3 chopped tomatoes, a tsp tamarind paste and 2 tsp honey, together with a cup of coconut milk.
Simmer for 10 to 15 minutes, until the tomatoes start to break down into the sauce, then add raw prawns, cooking for 3 minutes
or so, until the prawns are pink and just cooked. Meanwhile, in another pan, fry a chopped shallot with a tsp black mustard seeds
and a tsp turmeric, until the mustard seeds start to pop, then add a finely chopped deseeded green chilli, some chopped ginger
and some chopped cashew nuts. Fry for another minute, then stir in the cooked rice, together with the zest and juice of a lemon,
mixing well over a gentle heat until everything is piping hot. Serve the prawn curry garnished with chopped coriander leaves,
alongside the rice.