Ahmed Kishan Fahmee was born in Addu City, Maldives. He started off his career right in Four Seasons Kuda Huraa where he first joined as a steward and where he took part in the government accredited Technical and Vocational Education and Training (TVET) Apprenticeship Program organised by Four Seasons Resorts Maldives. This has equipped enthusiastic Maldivian youngsters with the expertise required to excel in the industry since 2001. The love affair with the culinary world began after graduation from the Apprenticeship program. Chef Kishan had the opportunity to work in other Four Seasons properties around Asia and explore the variety of Asian cuisines during his time at Four Seasons Singapore and Four Seasons Bangkok. Later on, he heeded the call of the U.S.A. where he learnt the legendary art of Texan barbecue while working at Four Seasons Houston. Back to his native Maldives, he began ‘digging deeper’ into the local cuisine secrets. He spearheaded the kitchen of Four Seasons Explorer, the liveaboard catamaran, and while sailing among Baa, Raa, Ari and North Male atolls, his culinary imagination was ignited by the hidden treasures of the Maldivian cuisine he re-discovered. Chef Kishan is now Sous Chef at Four Seasons Kuda Huraa, the place where it all began in 2002.
This dish has become the signature dish of Kandu Grill, the grill restaurant at Four Seasons Kuda Huraa. Combining traditional local ingredients with an innovative presentation and a Maldivian twist, Chef Kishan has pulled off an interesting Maldivian treat for our guests’ eyes and taste buds.
Being a Maldivian, I always feel proud to promote my culture and roots. This dish is inspired by the meals of our fishermen community - simple yet flavourful. As one of the few Maldivian Chefs working at a luxury resort, I feel it’s my responsibility to keep inspiring the younger generations of this island country to be the part of the culinary world, encourage them to compete with the best international chefs while staying true to our Maldivian roots.
20 (peeled) shrimps, fresh desiccated coconut 100g, breadcrumbs 80g, flour 40 g, curry leaf 30g, onion 50 g, garlic 40g, Maldivian chilli 20g, cumin powder 20g, chili powder 20g, lime juice 60ml, mango 50g, tomatoes 40g, red chili 1pc, coriander leaves 5g, egg yolk 30g, Dijon mustard 3g, fresh mint 10 g, olive oil 90ml, oil for frying, black pepper, salt to taste.
Preparation / Method
For the Maldivian Sauce
Onion, Garlic, Curry Leaves, Lime Juice, Olive Oil, Chili powder, Cumin Powder, Salt to season.
Put all the ingredients into a blender and blend until you reach a dense, thick texture.
For the Mango Salsa
Cut the mango, tomatoes, onion, red chili into small dices. Chop the garlic, coriander and add to the mixture. Mix well, season with lime juice, salt and pepper.
For the Mint Aioli
Garlic clove, Salt, Black Pepper, Egg Yolk, Dijon Mustard, Olive Oil, Fresh Mint, Lemon Juice.
Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add gradually the olive oil. Once you have blended in a quarter of the olive oil, you can start to add the rest in a larger quantity. When the mixture thickens, add lemon juice.
When all the olive oil has gone in, add the fresh mint, season to taste with salt, pepper and a bit more lemon juice, if needed.
For the Coconut Shrimp
Peeled shrimps, desiccated coconut, egg, breadcrumb, flour, salt, pepper.
Clean the shrimps and season with salt and pepper. Make a mix of desiccated coconut and flour, dust the shrimps with flour first, then dip into the egg mixture and finally coat with the coconut flour mix (repeat this twice for every shrimp).
Pour oil into heavy bottom pan over high heat. Deep fry the coconut shrimps till golden brown.
For plating, place some rock salt on the plate to hold the coconut shell, add the fried Coconut shrimps in the coconut shell, serve with Maldivian sauce, Mint Aioli and Mango salsa.