Fish Katakat Recipe ( Takatak)

                                       

Fish Katakat Recipe || Fish Takatak  with Step-by-step Photos

Fish Katakat is a flavorful and aromatic seafood dish that tantalizes the taste buds with its vibrant spices. Traditionally prepared with tender pieces or fillets of steamed fish, this dish incorporates fragrant onions, juicy tomatoes, and fiery green chilies, all enhanced by a medley of essential spices. It pairs wonderfully with fluffy boiled rice, making it a delightful meal.

Often found as a popular street food, this dish is locally known as katakat, where the fish is cooked to perfection in a way that allows the flavors to meld beautifully. In the variation known as fish takatak or kata kat, the ingredients are skillfully combined. The resulting mixture is crushed and blended using a flat cutter or spoon, creating a delightful texture. 

For a detailed recipe, watch my video where I explain

the steps one by one.

                                    

My Latest Video Fish Katakat:

For my version of the dish, I used boneless fish fillets without skin, which added an extra layer of flavor. After gently steaming the fish until it was perfectly tender, I used a hand masher to crumble it into a delightful mixture.

 

As someone who truly adores seafood, especially this delicious dish, I find fish takatak—or kata kat—easy to prepare and incredibly satisfying to eat. Now, let’s dive into the cooking process!

                              

 Recipe Instructions:

To create the perfect dish, it is essential to use fresh fish. Fresh fish not only ensures better flavor but also reduces the unpleasant odors that can sometimes occur during rinsing. When rinsing, it’s advisable to use salt or flour, as these ingredients help absorb residual smells and enhance the fish's natural aroma, resulting in a wonderful, delectable end product. Before cooking, marinating the fish fillet is a crucial step that significantly elevates the flavor profile of your dish. A marinade made from ginger and garlic paste, turmeric powder, and freshly squeezed lemon juice works wonders in neutralizing any fishy odors. This combination adds a delightful zest and depth to the fish, ensuring that your final dish is fragrant and appetizing.

The roasting of the masala is another key component that cannot be overlooked. Properly roasting the spices not only enhances their aroma but also intensifies their flavors, creating a rich and flavorful foundation for your dish.

If the masala is not roasted sufficiently, the dish may lack the complexity and richness that it deserves, leading to a less satisfying culinary experience.

Traditionally, cooking katakat on an iron tawa yields superior flavor compared to other cooking surfaces. The iron tawa retains heat well and imparts a unique char and depth to the dish that cannot be replicated with non-stick or other materials.

In this recipe, I recommend using a combination of mustard and canola oil for cooking. While you may choose to use just one type of oil based on your preference, I highly recommend mustard oil due to its robust flavor,

This can significantly enhance the overall taste of the dish. Mustard oil not only adds a distinctive taste but also brings authenticity to the cooking process, making your dish truly stand out.

For more Fish Recipes:

Lahori fried fish

Tomato fish curry

Tandoori fish

Fish and chips 

Easy fried fish  

If you have tried this Fish Katakat Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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How to Make Fish Takatak:

Preparing the Fish: Begin by washing the fish pieces or fillets. A good method is to use flour or salt for this process.

Marinating the Fish: In a separate bowl, combine the fish fillets with ginger-garlic paste, lemon juice, and turmeric powder. Allow the mixture to rest for a while to absorb the flavors.

Preparing the Masala: In a grinder, add chopped onion, tomato, and green chilies. Blend them until finely chopped.

Grinding the Katakat Masala: Create your katakat masala by adding dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cloves, mustard seeds, fenugreek seeds, and mango powder into a jar.

                                           

Grind these ingredients together into a fine powder. This masala can be used in various other dishes as well.

Steaming the Fish: Use a steamer or pot to add water and bring it to a boil. Once boiling, place the marinated fish pieces into the steamer and let them steam for about 10-15 minutes.

After steaming, allow the fish to cool completely before shredding it. Set the shredded fish aside.

Cooking Fish Takatak: In a pan, heat mustard oil. Once hot, add the chopped onion masala and sauté for 2-3 minutes. Then, incorporate ginger-garlic paste and stir well. Season with salt to taste and add the prepared katakat masala.

Mix thoroughly and add a bit of hot water to prevent burning. Adjust the salt if needed and add Kashmiri red chili powder, which will enhance the dish's color and flavor. Next, introduce 3-4 curry leaves into the mix.

After roasting the masala well, add the steamed, shredded fish and mix thoroughly with the masala.

Continue to stir while gradually adding more water and oil as needed. Towards the end of cooking, increase the oil amount. Add chopped coriander and green chilies, mixing well. You may add more katakat masala if desired.

Stir the mixture continuously for about 10 minutes, and once the oil begins to surface, let it steam for an additional 5 minutes.

Serving the Dish: Your fish takatak is now ready to be served. Transfer it to a serving plate and garnish with additional coriander, green chilies, and lemon wedges.

Serving Tips: Fish Takatak is best served hot alongside chapatis or naan for a complete meal experience.

Chicken Mandi Rice Recipe

                                               

Chicken Mandi | Mandi Rice || How to Make Chicken Mandi with step-by-step photos

Chicken Mandi is a traditional dish that originated in Yemen and is extremely popular in all the Arab countries. It consists mainly of meat and rice with a special blend of spices and is even considered a staple dish in many regions.

The word "mandi" comes from the Arabic word "nada",

meaning "dew", and reflects the moist 'dewy' texture of the The main technique that differentiates mandi from other meat dishes is that the meat is traditionally cooked in the tandoor, which is a special kind of oven which is usually a pit dug in the ground  and covered with clay all around its sides

                                    

                                                      

The word Mandi comes from the Arabic word and is considered the main dish served during special events such as  Eid, weddings, and feasts in Yemen and the south of Saudia Arab. Gradually, it went up and spread in Asia, especially in Pakistan and India, where people are fond of eating this Arabic dish with salsa is a type of tomato chutney

Most people fry chicken mandi like chargah or breasts, but here I didn’t fry chicken at all since I didn’t have any kind of clay oven, so I got the solution out and cooked half in steam and the rest of half in the electric oven. 

This is my version of cooking mandi at home, as urban people can’t manage a clay oven at home,e nor is it easy. Everything has a solution already present, so I tried my level best to cook mandi in a traditional style.

                             

Primarily, chicken mandi rice is a delicious combination of meat and rice. You can cook this mandi with lamb, mutton, or chicken. Additionally, I made salsa (tomato chutney) and spicy raita with mandi rice, both chutney and raita to enhance the taste of chicken mandi rice.e

Recipe notes:

Chicken:

You can use a whole chicken or cut it into four pieces, depending on your preference. Soaking the chicken in milk is essential as it helps make the chicken juicy and tender.

 

Rice:

For making mandi chicken, basmati rice is the best choice. Avoid using sella rice, as it will diminish the flavor of the dish.

 

Masala:

Mandi masala is a signature element of this dish, setting it apart from other chicken recipes. Using either too little or too much masala can spoil the flavor, so be sure to follow the instructions and measurements carefully.

 

Tomato Puree: 

Use tomato puree in this recipe instead of tomato slices or tomato paste, as it enhances the flavor of rice dishes.

 

Roasting Chicken:

As mentioned earlier, I steamed the chicken halfway and then finished it in the oven. If you have a high-quality oven, you can roast the chicken directly without steaming. Make sure to apply butter all over the chicken before placing it in the oven.

 

Stock:

I cooked the rice with steaming water, but you can also use chicken stock or chicken cubes for added flavor.

                            

                                                         

For the best results, follow my detailed step-by-step photo instructions and tips.

For more Rice Recipes:

Kabuli Pulao

Fish biryani

Chicken biryani

Mughlai Mutton Pulao

Zafrani mutton biryani

Beef biryani

Beef yakhni pulao

Sindhi beef biryani

If you have tried this Mandi Rice recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To begin making the chicken mandi, firstly clean and rinse the chicken thoroughly under running water, and make deep slits all over the chicken so that spices can go inside

                     

Next, take a large deep bowl and pour milk with water into the bowl. Even chickens should be sunk properly in it.

Leave it aside for around an hour.

                    

Meanwhile, collect all mandi masala on the plate.

                       

And dry-roast them on a low flame for a minute. 

                                

Grind them to a fine powder and keep them aside.

                                       

                       

Take the chicken out of the milk water and place it on the plate.

                             

Next, mix salt and ginger garlic paste with half of the ground mandi masala powder, half reserved for later use. Start applying masala

                      

All over the chicken is very well.l From both sides_Keep the marinated chicken in the fridge for 15-20 minutes

                       

Rinse the rice under the running water till the cloudy water is removed, and soak it for 30 minutes.

               

Peel and cut the onion into thin slices 

                         

Pour 1 liter of water into the steamer. 

                      

And cover it, let it boil on the high flame. Once the water comes to the boiling point.

                   

Place the marinated chicken into the steamer and cover it_Allow it to steam for around 15-20 minutes on medium-high flame.
                          

Blanch the tomatoes for 5 minutes.

               

Remove the skin and put it into the blender jug. Next, add green chili paste, garlic powder.

                 

Then, salt, chopped coriander leaves, and fresh lemon juice. Blend it into a smooth paste.e

                      

Chutney is done 

                    

Secondly, prepare spicy raita by clicking on the link. Preheat the oven to 23o °C.

                                   

Chicken has been steamed and placed on the plate.
                  

Set aside spicedsteamingm water.

                 

Apply the butter all over the steamed chicken. Put it in the medium rack oven until golden brown.

                                

Place a small piece of charcoal on the stovetop. Leave it to burn on low heat for 10-15 minutes.

                                               

Heat the ghee in a large pot and sauté the onion for 2-3 minutes. Add tomato puree, green chilies, rest of the remaining mandi masala powder.

                            

Next, add yogurt, dry lemon, and salt. Give it a good stir, then add the soaked rice to the masala.

                        

Roast the rice with the masala. Pour the water into the rice, bring it to a boil, and cook., At this stage, adjust the salt if needed.

                               

Once the water dries out, place the chicken on top of the rice along with the burning charcoal_Drop some oil over the burnt charcoal and cover with the lid. Allow to simmer for around 2-3 minutes on a very low flame.

                              

Remove the lid and discard the charcoal_Take the chicken out of the pot and fluff the rice with the flat stainless steel rice spoon.

Don’t use a wooden spoon to dish out the rice,e as a wooden spoon causes mushy and broken rice.

                             

Chicken mandi rice is done_Transfer to the serving dish/plate.

                           

                                                                           

Serve hot with salsa and spicy raita.