Jaggu's Cafe

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09/02/2026

🔥 Kidukaachi Mathi Fry 🌶️🐟

This is NOT your regular mathi fry! Instead of marinating and frying the sardines directly, we cook them slowly in a spicy, tangy masala until all that flavor gets absorbed and the fish turns beautifully roasted. 🤤

With some hot rice, you honestly don’t need another curry! ❤️

Ingredients
• Mathi / Sardines – 1 kg, cleaned & gashed
• Coconut oil – 4–5 tbsp
• Kashmiri chilli powder – 2½ tbsp
• Turmeric powder – ½ tsp
• Shallots – 10–12, crushed
• Garlic – 8–10 cloves, crushed
• Curry leaves – 2 handfuls
• Rock salt – ½ tbsp, adjust to taste
• Chilli flakes – 1 tsp
• Kudampuli – 4–5 pieces, soaked
OR small lemon-sized tamarind, soaked and extracted
• Crushed black pepper – 1 tsp
• Crushed fenugreek – ½ tsp

Method 🔥

Heat coconut oil in a wide pan over very low heat. Add Kashmiri chilli powder and turmeric and gently roast for about 30 seconds. Don’t let the spices burn!

Add crushed shallots and garlic and roast slowly until fragrant and nicely cooked.

Add a handful of curry leaves, rock salt, chilli flakes and the soaked kudampuli along with a little soaking water. Let everything simmer together for about 5 minutes.

Now arrange the mathi in a single layer. Cook for about 3–4 minutes per side, flipping carefully. Continue cooking until the liquid completely reduces and the fish reaches your preferred level of roast and crispiness.

Remove the kudampuli. Finish with another handful of fresh curry leaves, crushed black pepper and crushed fenugreek. Give the pan one final gentle toss.

That spicy coconut-oil masala coating the mathi… chood chorinte koode vere onnum venda! 🤌🔥

Keywords: Kerala Mathi Fry, Sardine Fry, Kerala Fish Fry, Spicy Fish Roast, Mathi Recipe, Kerala Seafood, Coconut Oil Fish Fry, Kudampuli Fish, Kerala Lunch, Naadan Food

06/08/2026

Mangalore Style Egg Ghee Roast 🥚🔥

One of those dishes that proves eggs can be just as satisfying as any seafood or meat roast. The masala is packed with roasted spices, Kashmiri chilies, garlic, a touch of tamarind, and just 1 teaspoon of jaggery to balance everything beautifully. Finished with plenty of ghee and slow roasted until the masala coats every piece of egg. Served with a plate of hot rice, this is comfort food at its best! ❤️

Recipe👇

Dry roast 1½ tbsp coriander seeds, ¼ tbsp fennel seeds, ½ tsp cumin seeds, ¼ tsp fenugreek seeds, and ¼ tbsp whole black pepper. Add 2 cardamoms, a small piece of cinnamon, a small piece of mace, and 2 to 3 cloves. Roast well and let it cool.

Blend with 6 to 8 garlic cloves, 6 to 8 soaked Kashmiri chilies, a small cherry-sized tamarind soaked in ½ cup water, and 1 tsp jaggery into a smooth paste.

Heat a cast iron kadai with 1 tbsp oil and 2 tbsp ghee. Add curry leaves and 1 medium chopped onion. Roast until golden brown. Add the prepared masala, ½ cup water, and 1½ tsp salt. Cook until the oil separates.

Pour in 1½ cups hot water and bring to a boil. Add 5 boiled eggs sliced in half. Cook on low flame for about 5 minutes until thick, glossy, and beautifully roasted.

Serve hot with rice. 🤤

05/19/2026

Not your usual meen curry or fish fry… this King Fish Pepper Masala just changed the game. 🐟🔥
Thin slices of kingfish, lightly fried in coconut oil, then simmered in a rich peppery onion tomato gravy with kodampuli, curry leaves, crushed black pepper and fennel. The kind of dish that makes you quietly eat one extra piece with appam or chappathi. 😌

That final hit of crushed pepper in hot coconut oil… pure Kerala magic. 🌴✨

Who else loves these less-talked-about Kerala fish recipes? 👀

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05/18/2026

Meen curryum kootti oru Lunch !!!
*Choodu Choru
*Chemballi Mulakitta Curry
*Pavakka Thoran
*Agasthicheera Poo Thoran
*Valameen Varuthath
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05/16/2026

Crispy shrimp, garlicky shallots, coconut oil magic. One pan Kerala comfort that hits different on a cozy afternoon .

Ingredients
For shrimp
500 g small shrimp (chemmeen)
1 tsp salt
1/2 tsp turmeric powder
1 tsp Kashmiri chili powder
3/4 tsp black pepper powder

For stir fry
4–5 tbsp coconut oil
1/2 tsp mustard seeds
4–6 garlic cloves, crushed
10–12 shallots, thinly sliced
Curry leaves
1 tsp crushed red chili flakes
2 cups cooked rice (day-old works best)
A pinch of fenugreek seed powder (uluva podi)

Method
Marinate shrimp with salt, turmeric, chili powder, and pepper. Rest 30–45 minutes.
Heat coconut oil in an iron kadai and fry shrimp for 4–5 minutes until crispy. Remove and keep aside.
Keep about 2 tbsp oil in the pan. Splutter mustard seeds, add garlic and sauté till golden.
Add shallots and cook till golden brown. Add curry leaves and chili flakes.
Add cooked rice and mix well. Add fried shrimp and toss gently.
Finish with a pinch of fenugreek powder. Serve hot and enjoy.
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05/13/2026

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05/06/2026

Weekend plans canceled. Homemade Ambur biryani entered the chat 😌🍗
That smoky spice, soft chicken, fluffy rice, boiled egg on the side… pure comfort in every bite.

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2565
McLean, VA
20166

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