Maldivian Style Devilled Seafood

PUBLISHED June 24, 2020

Chef Rohan Bastian
Executive Chef
Adaaran Prestige Vadoo

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.


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.