Fill a large saucepan with water and place over high heat. Add rice. Stir gently. Bring to a boil. Follow the package instructions for cooking time. I cooked rice for about 7-10 minutes. Rice is ready when it’s soft enough to eat, but not mushy. Drain. Set aside. Cool completely.

Place prawns (shrimp) in a large bowl. Add ground turmeric, red chili powder and lemon juice. Toss to coat prawns in the spices. Season with salt and pepper. 

Meanwhile, heat oil in a large frying pan or skillet over medium-high heat.

Add prawns in a single layer. Cook one side for about 3-4 minutes and then flip and cook for another 3 minutes or until the prawns have lost their translucency and turned pink. Remove from pan.

To the same pan, add ginger, garlic, red chilies and curry leaves. Sauté, stirring, for one minute or until fragrant.

Add prawns and coconut milk. Stir to combine. Simmer for 1 minute.

Add cooked rice. Toss.

Garnish with more curry leaves.