Heat half the oil in a pan.

Sauté the cloves and cardamoms for a minute until the spices sizzle.

Add the ground almonds and coriander and chilli powder and sauté for a further 2 minutes.

Add the coconut milk and simmer for 3 – 4 minutes.

Then add the single cream and salt and pepper to taste.

Heat the remaining oil and the butter in a pan.

Sauté the seafood pieces one type after the other, for 1 – 2 minutes, to seal and sear.

Remove each batch with a slotted spoon before adding the next.

Set aside until required.

Bring the sauce to a simmer.

Add the seafood elements

Simmer for 4-5 minutes or until completely cooked.