Step One After rinsing the prawns, pat them dry with kitchen paper.

Step Two In a teacup, mix 1 tablespoon warm water, the chopped green coriander, turmeric, garam masala, ½ teaspoon salt, the lemon juice and green chilli.

Step Three Heat 2 tablespoons oil in a 25cm (10in) frying pan over medium–low heat. Pour in the contents of the cup and fry, stirring, for 2 to 3 minutes. Add the prawns, and on a medium flame fry them with the spices for about 4 minutes. With a slotted spoon, remove the prawns to a covered dish, leaving the sauce behind.

Step Four Pour 275ml (9fl oz) warm water into the frying pan and scrape up all the spices stuck to the bottom and sides, turning up the heat if necessary. Peel the onion, cut into fine rounds and cut rounds in half.

Step Five In a heavy-bottomed 3½–5 litre (6–8 pint) pot, heat the remaining oil over medium heat. Put in the sliced onions, and fry them for 3–4 minutes until the edges begin to turn brown. Now add the rice, 450ml (15fl oz) water, 1 teaspoon salt and the liquid from the frying pan. Stir and bring to the boil, then cover and reduce heat to very low. Cook for 25 minutes.

Step Six Lift the cover off the saucepan and add the prawns. Mix quickly with a fork and cover again. Cook another 5 minutes.