Katoq-e Mahi Doodi - Southern Iranian Smoked Fish Stew

From the shores of Qeshm, Hormozgan. Meet one of southern Iran’s most delicious secrets.

This bold, savoury stew is called Katogh-e Mahi Doodi, traditionally made with salted fish and slowly cooked with caramelised onions, baby potatoes, dried lime, and southern spices. It’s rich, punchy, and packed with flavour.
Qeshm is famous for its unique coastal cuisine, from dried fish to shrimp curries and tamarind-laced sauces. Every dish tells a story of the sea.

💡 If using salted fish, soak it in water for a few hours before cooking to reduce the saltiness, just like they do in Qeshm.

I made mine with smoked mackerel, and it turned out incredible.

Cook the most popular Persian dishes at home with the help of my e-book.

Timing 

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Ingredients 

300g smoked fish (e.g. smoked mackerel), skin removed
Traditionally made with salted fish in Qeshm — smoked fish is a delicious alternative.

3 medium onions, finely sliced

300g baby potatoes, halved

1 fresh chilli, halved (optional, for heat)

1 tbsp tomato paste

1 tbsp dried lime paste, or 2 tsp dried lime powder

½ tsp turmeric

½ tsp black pepper

½ tsp cumin powder

½ tsp coriander powder

Salt, to taste

Neutral cooking oil (such as avocado oil or cooking olive oil), for frying onions

Olive oil, or neutral oil for deep-frying potatoes (enough for shallow fry)

Method 

1. Caramelise the onions
   Heat a generous splash of cooking oil, such as olive oil or avocado oil, in a wide pan over medium-low heat.
   Add the sliced onions and gently caramelise for 15 minutes, stirring occasionally until golden and sweet. This step is key! The more onions, the more flavour.

2. Fry the potatoes
   Meanwhile, heat oil in a separate pan until it reaches about 175°C / 350°F — hot enough for frying.
   Carefully fry the halved baby potatoes until golden and crispy on the outside, around 6–8 minutes.
   Remove and drain on kitchen paper.

3. Spice the onions
   Once the onions are golden, reduce the heat to low. Add: turmeric, black pepper, cumin, coriander, dried lime paste and tomato paste.

   Stir and let the spices bloom for a minute.

4. Bring it all together
   Add the fried potatoes to the pan and stir gently to coat them in the spiced onion mixture.
   Cover the pan and let everything simmer on low for 5 minutes, so the flavours meld.

5. Add the smoked fish
   Gently flake the smoked fish into large chunks and add to the pan.
   Try not to break the fish. Coat it softly with the onion mixture.
   Add the fresh chilli if using, for a little southern kick.

6. Simmer to finish
   Cover again and cook on low for 10 minutes until everything is infused with flavour.

To Serve

Garnish with fresh parsley or coriander.
Serve hot with Persian saffron rice, flatbread, or your favourite crusty bread.

Tips & Notes

• Smoked mackerel gives a deep, savoury note. You can substitute with any flaky smoked fish or traditional salted fish if available.

• For extra depth, try adding a pinch of ground fenugreek or curry leaf oil in the onion stage.

• Don’t rush the onions. They’re the soul of this dish.

I’d love to see your Katogh! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!