Cook the long grain rice in salted water.
In the meantime, clean the leek and cut into wheels. Remove the shells from the shrimps. Roast cashew nuts in a frying pan without adding fat until light brown.
Steam leek in a little butter for a few minutes until soft. Add curry and steam briefly. Add cashews and leek to long grain rice form, mix.
Beat eggs and milk, season with salt and pepper. Heat a little butter, add eggs and bake an egg dish. Spread evenly on the long grain rice.
In the remaining butter, briefly roast the scampi on both sides, arrange on the long grain rice.