Indian prawn stir-fry

Place the prawns into a large bowl, add the turmeric, coriander, cardamom, vegetable oil, salt and half of the lemon juice. Stir to combine, cover and leave for ten minutes.

Meanwhile, place carrots, okra and peas into a large saucepan of boiling water and cook for 3 minutes. Drain and refresh in cold water.

Heat 1 tablespoon of oil and cook prawns for 2-3 minutes or until just cooked through. Remove and set aside, covered loosely with foil to keep warm.

Add remaining oil to the wok and heat over high heat. Add onion and garlic and cook for 2 minutes until softened; add spices and cook for 1 minute or until fragrant. Add blanched vegetables and toss to coat and heat through. Stir through remaining lemon juice and coriander and season with salt.

Divide vegetables between 4 serving bowls and top with prawns, coriander sprigs and lemon wedge; serve with basmati rice.