Rinse the prawns and pat them dry with kitchen paper.

In a teacup, mix 1 tablespoon of warm water with the chopped coriander, turmeric, garam masala, ½ teaspoon salt, lemon juice, and green chili (optional).

Heat 2 tablespoons of oil in a 25 cm (10 in) frying pan over medium-low heat.

Add the spice mixture and fry for 2–3 minutes, stirring occasionally.

Add the prawns to the pan and cook them with the spices over medium heat for about 4 minutes.

Remove the prawns with a slotted spoon, leaving the sauce behind.

Keep the prawns covered in a dish.

Pour 275 ml (9 fl oz) of warm water into the frying pan and scrape up any spices stuck to the bottom and sides.

If needed, turn up the heat.

Peel and slice the onion into thin rounds, then cut the rounds in half.

In a heavy-bottomed pot, heat the remaining oil over medium heat.

Add the sliced onions and fry them for 3–4 minutes until the edges begin to turn brown.

Add the rice, 450 ml (15 fl oz) water, 1 teaspoon salt, and the liquid from the frying pan.

Stir and bring to a boil.

Once boiling, cover the pot and reduce the heat to very low.

Cook for 25 minutes.

After 25 minutes, lift the cover off and add the prawns.

Mix quickly with a fork and cover again.

Cook for another 5 minutes.

Serve immediately.