Rohan Bastian is a Diploma Holder of Ceylon Hotel School in Sri Lanka. His 22 glorious years of exposure in culinary spans over Sri Lanka, the Middle East & the Maldives, beginning in 1998. After moving to the Middle East in 2000, he worked in many international hotel chains; Deira City Center Hotel Dubai & Novotel Al Dana Resort Bahrain of ACCOR hotels, The Ritz Carlton Bahrain, Kempinski Hotel Emirates Mall Dubai, Jumeirah Etihad Towers Abu Dhabi and Rotana Hotels & Resorts Dubai in various grades from chef de partie to sous chef to chef de cuisine.
In 2011, he held the position of Executive Chef at Holiday Inn Bur, Hilton Al Hamra Palace Beach Resort & Al Hamra Village in Dubai which, according to Chef Rohan, was the best & most challenging tenure in his career. He returned to his motherland in 2016 & performed duties as Executive Chef at Citrus Beach Resort in Kalutara & Avani Hotel Bentota in Sri Lanka prior to joining Adaaran Prestige Vadoo in April 2019.
During his long career in Dubai, chef Rohan has won many medals of Gold, Silver & Bronze in numerous culinary competitions over the years. He has been an opening team member for 6 resorts.
This sizzling dish is a mildly spiced seafood concoction that is prepared by infusing the distinctive flavour of Male’ hot chilli. The dish makes a great addition for a lunch or dinner meal and can be served with steamed white rice, yellow rice, roshi (Maldivian flat bread) or noodles. This dish has been especially compiled by Executive Chef Rohan Bastian of Adaaran Prestige Vaadoo.
Ingredients
150 gm Mixed seafood (prawn, calamari, tuna fish)
02 gm Turmeric powder
05 gm Male’ fish curry powder
40 gm Chopped onion
10 gm Chopped garlic
05 gm Chopped ginger
20 gm Green chili cut into halves
20 gm Green capsicum, deseeded & diced
20 gm Ripe tomatoes, deseeded & diced
02 gm Male’ chilli paste
50 ml Tomato sauce
05 ml Light soy sauce
10 gm Tomato paste
10 ml Chilli sauce
05 gm Curry leaves
02 Nos Fresh eggs
20 gm Corn flour
500ml Oil for frying
15 ml Lime juice
20 ml Oil for cooking
Salt, pepper & lime to taste
Preparation / Method
Marinate the seafood with salt, pepper & half of the lime juice.
Add slightly beaten eggs, corn flour & mix well.
Deep fry in hot oil until golden brown.
Sauté onion, garlic, ginger in a separate pan with 20ml of hot oil.
Add capsicum, green chili, cook for 30 seconds & mix in the fried seafood.
Add turmeric, fish curry powder chilli paste, tomato paste, soy sauce, chili sauce & tomato sauce.
Add in fresh tomato, take off the fire & season with salt, pepper & lime juice before serving.
