Ingredients

• 1 tsp turmeric powder
• 1 tsp cardamom pods
• split open
• 1 tsp coriander seeds
• 100ml/3½fl oz chicken stock
• 100ml/3½fl oz double cream
• 25g/1oz fresh coriander
• chopped
• to garnish
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tbsp olive oil
• ½ lemon
• juice only
• 2 cardamom pods
• split open
• seeds removed
• 3 large prawns
• cut in half lengthways
• salt and freshly ground black pepper

Directions

• To make the herb broth
• place the turmeric
• cardamom and coriander seeds in a frying pan and dry fry for two minutes
• to release the flavours.
• Add the chicken stock and double cream. Bring to the boil
• then reduce the heat to simmer for five minutes.
• To make the prawns
• place the cayenne
• paprika
• olive oil
• lemon juice and cardamom seeds into a bowl and mix well.
• Add the prawns and leave to marinate for ten minutes.
• Heat a griddle pan until smoking. Add the prawns and chargrill for two minutes each side
• or until cooked through
• and season with salt and freshly ground black pepper.
• To serve
• pour the broth into a warm bowl and serve the prawns on top.