Ingredients

Steps

• Dry fry the turmeric, cardamom, and coriander seeds in a frying pan for two minutes.
• Add 100ml of chicken stock and 100ml of double cream, bring to a boil, then simmer for five minutes.
• Mix the cayenne, paprika, olive oil, lemon juice, and cardamom seeds in a bowl.
• Add the prawns to the bowl and marinate for ten minutes.
• Chargrill the prawns in a smoking hot griddle pan for two minutes per side and season with salt and pepper.
• Pour the broth into a warm bowl and top with the cooked prawns.