Note: remember to defrost the prawns before you start cooking.

If using ready to heat rice then cook according to packet instructions 2 minutes before serving. Otherwise, add the basmati rice to a saucepan and cover with double the volume of water (for 200g rice you'll need 400ml water; for 300g you'll need 600ml water, and so on) and salt. Bring to the boil, then cover with a lid and turn the heat down to its lowest setting. Simmer for 10 minutes (don't be tempted to lift the lid off before then), then remove from the heat and leave to stand until everything is ready.

Set a large frying pan over medium heat and add the vegetable oil. Add the Korma paste and garam masala and fry for 30 seconds, until fragrant. Add the chopped onion, a pinch of salt and cook for 15 minutes, until softened and translucent.

Add the coconut milk and bring to boil. Lower the heat and simmer for 7-8 minutes, until the sauce has thickened. Add the prawns and cook for 4-5 minutes, until cooked through.

Stir in the lime juice, then taste to check seasoning and adjust as needed. Fluff the rice through with a fork and divide between the plates. Serve with the remaining lime and the coriander leaves.