Coco Bodu Hithi is a luxury five-star resort in the Maldives offering guests an idyllic, secluded island with turquoise waters. Comprising 100 villas, the resort also boasts seven restaurants and bars for guests to enjoy a culinary haven.

Ingredients

Pickled Mackerel

4 x 4/500g mackerel, filleted and de-boned

Sea salt

Marinade for mackerel

6 pickled Kashmiri chillies

¼ tsp deghi mirch

1tsp cumin seed

1tsp coriander seed

3 cloves of garlic

1tbsp gram flour

Salt to taste

1 lime juice

10g jaggery

1tbsp rice vinegar

Smoked langoustine

100g Smoked langoustine

Curry leaf batter

½ tbsp Garlic and ginger paste

1 tsp crushed fennel seeds

½ tbsp Kashmiri chilli

½ tbsp ground coriander

½ tbsp ground cumin

½ tsp garam masala

10 curry leaves finely chopped

4 tbsp lemon juice

Handful coriander,finely chopped

100g plain flour

70g corn flour

80g Trisol

100ml chilled sparkling water

Mooli, radish and cucumber salad

½ medium mooli

½ cucumber

Coriander, finely chopped

4-5 radishesper serving

Method

Marinade for mackerel

Blitz all ingredients together to form a smooth paste.

Mackerel

Cover with sea salt solution for 10 minutes then wash and dry.Cut the fillets in to neat rectangles, and rub with spice paste. Leave in fridge overnight to pickle the fish.Remove all excess paste, dust with plain flour and pan fry for a minute on either side.Rest mackerel on top of dressed radish, place 4 langoustine around the fish, then pipe the infused coconut milk and garnish with buckler sorrel and viola flowers

Smoked langoustinewith curry leaf batter

Cut each smoked langoustine in to 3 pieces.Mix all flour’s together and set aside.Mix all the spices together in to a paste, add 100g of the flour mix and sparkling water to form a batter.Dip the langoustine in to the batter, using a cocktail stick pick out and place in to a deep fat fryer at 170ᵒc and fry until golden. Set aside and keep warm.

Mooli, radish and cucumber salad

Finely dice the radish, mooli and cucumber dress with salt and set aside in the fridge for 20 minutes to drain away the water that’s released then dress in lemon juice, a drop of olive oil and coriander.

Coco Bodu Hithi

North Male Atoll

Republic of Maldives

+960 664 1122

www.cocoboduhithi.com