Saad News: Stay with us as we explore the most delicious dish of the Persian Gulf shores, which is mostly cooked in Qeshm.
According to the Culinary Service of Saed News:
In the video you watched, after seeing the beauties of the Persian Gulf (up to minute 1:29), you joined us as we introduced the traditional dish Katogh and its preparation by a southern lady. If you're interested, follow along as we show you two different ways to cook this delicious local dish.
Katogh has a simple recipe and can be prepared in two different ways. If you're a fan of fish, you'll experience a combination of salty southern fish and aromatic spices. But if you're looking for a lighter meal, you can replace the fish with eggs to create a different yet equally delightful flavor.
Servings: 4 people
Preparation time: About 15 minutes for prepping the fish
Cooking time: Less than 1 hour
Difficulty level: Easy
Seeing fish Katogh might remind you of Ghalieh Mahi (a southern fish stew). You wouldn't be wrong, as the appearance of both dishes is quite similar. However, their preparation methods and some ingredients are completely different. For example, traditional fish Katogh doesn’t contain herbs, whereas Ghalieh Mahi does, and Ghalieh doesn't include potatoes. However, tamarind is always an essential part of Katogh, adding its unique aroma and flavor to enhance the dining experience.
Below are the ingredients and steps for preparing both Fish Katogh and Egg Katogh.
Ingredient | Amount |
|---|---|
Salty fish | 3 pieces |
Large onion | 1 |
Medium potatoes | 3 |
Tamarind | 200 grams |
Tomato paste | 2 tablespoons |
Pepper, turmeric, and southern spices | As needed |
Step 1: Soak the salty fish in water to remove excess salt. Then drain them in a colander.
Step 2: Roughly chop the potatoes and fry them in a bit of oil. Set aside.
Step 3: Soak the tamarind in some water until it releases its extract. Then strain the liquid and set it aside.
Step 4: Fry the fish with a generous amount of onions and the mentioned spices. Add the fried potatoes to the fish and gently stir.
Step 5: Add the tamarind extract to the mixture and let it come to a boil.
Step 6: Once boiling, reduce the heat and optionally add a little tomato paste for color. Let it simmer until well cooked and flavorful.
Enjoy!
If you can’t find salty fish, you can use fresh shrimp with added salt.
You may also add aromatic herbs like cilantro and dill to enhance the flavor.
In this version, you’ll need:
1 large chopped onion
1 potato
5 eggs
A small cup of strained tamarind
1 tablespoon tomato paste
2 dried chili peppers
1 tsp turmeric and southern spices
1/2 tsp ground cardamom
Salt to taste
Instructions:
Chop the potatoes into large cubes and place them in a heated pan with 1 cup of water to cook on low heat without oil.
In a separate bowl, mix the tamarind with tomato paste, water, and salt. Set aside.
Once the potatoes are cooked, add some oil to the pan and sauté the chopped onions. After that, add the spices and chopped chili for fragrance.
Pour in the tamarind-tomato sauce and cover the pan. Let it simmer until the sauce is absorbed.
Beat 2 eggs in a separate bowl to remove clumps. Crack the remaining 3 eggs directly into the pan without stirring.
Pour the beaten eggs around the pan edges. Cover the pan again and cook until the yolks are soft and slightly runny.
Note: Hard-boiled yolks don’t complement the dish well.
That’s it! Your delicious Katogh is ready to serve.
You can enjoy it as a light meal or a snack with your loved ones.
