Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, chop the cucumbers into bite-sized pieces. Halve the cherry tomatoes. Peel and grate the carrots. Add the tomatoes, cucumber, baby spinach and carrot to a large bowl. Refrigerate until serving.

Chop the curry leaves roughly. Juice half of the lime into a large bowl (chop the rest into wedges). Add the gram flour, corn starch, cumin, garam masala, black salt, ginger garlic paste, measured water and curry leaves. Mix until smooth. Add the prawns and toss until coated. 

Finely chop the coriander. To a bowl, add the yogurt, coriander, salt and desiccated coconut. Mix. This is your coconut raita.

Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the prawns and cook for 2-3 min until crispy and cooked through.

Add a pinch of salt and a drizzle of olive oil to the salad and toss. Serve the prawns over the basmati rice with the salad and coconut raita alongside. Garnish with the cashew nuts and remaining lime wedges.