Heat the vegetable oil in a large frying pan or karahi (a deep flat-bottomed wok-like cooking vessel), add the prawns and stir-fry for 3-4 minutes over a medium heat.
Stir in the tomato purée then remove from the heat and put into a bowl large enough for the other ingredients to be mixed in later. Allow to cool for 30-45 minutes.
Mix in the remaining ingredients, season to taste, and serve cold, sprinkled with chopped coriander.
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