Cyrus Todiwala served up tasty Parsee-style prawn kebabs with tomato sauce on Saturday Kitchen.<\/p>\n
The ingredients for the tomato sauce are: 2\u20133 tbsp oil, 6cm cinnamon stick, broken into 2, 4\u20135 dried red chillies, broken into pieces and seeds removed, 2\u20133 onions, finely chopped, 2.5cm piece root ginger, finely chopped, 4\u20135 garlic cloves, finely crushed, 2\u20133 green chillies, slit, seeds removed (optional), 500g\u2013600g tomatoes, finely chopped or pulped in the blender (or use 450g passata), 1\u20132 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.<\/p>\n
For the prawn kebabs: oil for frying, plus 1 tbsp oil to grease your palms, 2 red onions, chopped, 5\u20136 slender green chillies, stems removed and cut into pieces, handful fresh coriander leaves, roughly chopped, 5\u20136 large garlic cloves, peeled and roughly chopped, 2.5 cm piece root ginger, washed and cut into small pieces, 12\u201315 fresh mint leaves, 400g raw prawns, roughly peeled and deveined, 1 tbsp lime juice, \u00bd 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 \u00bd tsp garam masala (optional).<\/p>\n