In a bowl, mix the garlic, garam masala, lemon juice and yoghurt together and add the prawns. Cover and leave to marinade in the fridge for a couple of hours.
Thread the marinaded prawns onto the skewers.
Place the rice in a sieve and rinse it really well under the cold tap for a couple of minutes. Tip it into a saucepan and pour over 200ml / 7 fl oz water. Add the sultanas and a pinch of salt and bring to the boil. As soon as it is boiling, turn down the heat, cover with a tight-fitting lid and cook for 10 minutes, keeping the lid on throughout. After the 10 minutes is up, remove the pan from the heat and leave it for 5 to 10 minutes without removing the lid at all.
While the rice is cooking, heat a frying pan and gently toast the flaked almonds and cumin seeds until the almonds are golden.
Fluff up the cooked rice with a fork and tip into a large bowl to cool down. Once the rice is cold, stir in the carrot, coriander, red onion, toasted almonds and cumin seeds.
In a small bowl, stir together the lemon juice, sugar, olive oil and seasoning until the sugar has dissolved. Pour this dressing over the salad and mix well.
Heat a griddle or large frying pan and brush with a drop of oil. Once it is really hot, remove the prawns from the marinade and cook for just a few minutes each side until they are cooked through and are becoming golden. Serve the prawns on the skewers with the salad. Garnish with a sprig of the coriander.