Rinse rice thoroughly with water. Soak rice with plenty of water for about 20 minutes. Drain.

Place rice in a saucepan. Pour 4 cups water. Place saucepan over medium-high heat. Add oil and lemon juice. Season with salt. Stir gently. Cook for about 8-10 minutes or until rice is tender. Drain. Fluff rice with a fork. Set aside.

Place prawns (shrimp) in a large bowl. Add ground turmeric and red chili powder. Toss to coat. Season with salt and pepper. Cover and marinate in the refrigerator for about 30 minutes. 

Heat ghee and oil in a large frying pan or skillet over medium-high heat.

Add dried bay leaf, cloves, cardamom pods and cinnamon stick. Sauté, stirring, for about 1 minute or until aromatic.

Add onion. Sauté, stirring occasionally, for about 2-3 minutes or until golden.

Add garlic, ginger and green chilies. Sauté, stirring occasionally, for about 1 minute or until aromatic.

Add ground turmeric, red chili powder and garam masala. Sauté, stirring, for about 1 minute or until fragrant.

Add tomatoes and coriander (cilantro) leaves. Sauté, stirring, for about 2-3 minutes or until tomatoes turn mushy and oil starts to separate (you can see oil on top).

Add coconut milk, prawns (shrimp) and ½ cup water. Stir to combine. Season with salt. Cook for 10-14 minutes or until the prawns are pink and cooked through.

Add cooked rice. Stir fry for 2 minutes.

Garnish with roasted cashew nuts and lemon wedges if you like.

Serve with onion salad, pappadums and Indian pickle.