Cyrus Todiwala served up tasty Parsee-style prawn kebabs with tomato sauce on Saturday Kitchen.

The ingredients for the tomato sauce are: 2–3 tbsp oil, 6cm cinnamon stick, broken into 2, 4–5 dried red chillies, broken into pieces and seeds removed, 2–3 onions, finely chopped, 2.5cm piece root ginger, finely chopped, 4–5 garlic cloves, finely crushed, 2–3 green chillies, slit, seeds removed (optional), 500g–600g tomatoes, finely chopped or pulped in the blender (or use 450g passata), 1–2 tbsp vinegar (such as cider vinegar or cane vinegar), 1 tbsp (or 5cm piece) raw cane sugar, such as jaggery or muscovado, 1 tbsp tamarind pulp, 1 tbsp chopped fresh coriander and salt, to taste.

For the prawn kebabs: oil for frying, plus 1 tbsp oil to grease your palms, 2 red onions, chopped, 5–6 slender green chillies, stems removed and cut into pieces, handful fresh coriander leaves, roughly chopped, 5–6 large garlic cloves, peeled and roughly chopped, 2.5 cm piece root ginger, washed and cut into small pieces, 12–15 fresh mint leaves, 400g raw prawns, roughly peeled and deveined, 1 tbsp lime juice, ½ heaped tsp ground turmeric, 1 tsp ground cumin, 1 tsp Kashmiri chilli powder, 1 tsp ground coriander, 1 tsp salt, 3 slices white bread, edges removed and cut into small pieces and ½ tsp garam masala (optional).

See recipes by Cyrus in his book titled: Mr Todiwala’s Bombay available from Amazon now.