Cook the basmati rice in simmering water for 12 minutes or until tender. Drain well.
Meanwhile, preheat the broiler to medium-high. In a bowl, mix together 4 tablespoons plain yogurt with 2 tablespoons tandoori curry paste. Add the shrimp and toss to coat. Tip onto a foil-lined baking tray, along with the marinade, and broil for 4-5 minutes or until just cooked through.
For the raita, peel long, thin strips from the cucumber with a vegetable peeler, then pat dry on kitchen paper.
Put into a bowl, add the yogurt, mint leaves and some seasoning and mix together.
Divide the rice between plates and spoon the shrimp and raita alongside.
Garnish with extra fresh mint sprigs. Serve with lime wedges, to squeeze over, if you like.