Marinate the prawns with salt, turmeric, chilli powder and set aside for 15-30 minutes.
At the same time, finely grind together the coriander, mint, green chilli, ginger and garlic ( add a few drops of water to make a thick paste).
Cook the rice separately with a few whole spices like bay leaf, cardamom pods, roughly crushed pepper corns, cinnamon and lemon juice, fluff with a few drops of oil and set aside to cool down slightly. Avoid using cold or leftover rice.
In a wok, heat the oil and fry the onion until softened.
Add in the tomatoes and cook until they get mushy and blend nicely with the onion. If you find that the tomatoes you are using are not as sweet, add 1/2 a teaspoon or raw sugar to balance flavors.
Add the marinated prawns and the remaining green coriander chilli paste and combine well.
Add the peas and cover to cook until prawns are perfectly done.
Add the cooked rice such that all of it is well coated. Adjust the salt as necessary. Ready to eat!