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Cinnamon-Bark Moga Jhinga Varuval
🇮🇳 Indian

Cinnamon-Bark Moga Jhinga Varuval

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Moga cooking — Cinnamon-Bark Moga Jhinga Varuval brings a cinnamon-bark touch with a classic varuval finish. About 28 minutes from fridge to table.

Prep 13 min Cook 15 min Serves 6 Medium

Ingredients

  • Saltto taste
  • Onion1, finely chopped
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Prawns350 g, cleaned

Optional extras

  • Green Chili1-2, slit
  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

  7. 7

    Garnish and serve.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

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