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Hichaa Bathaa

Servings 2
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

  • 100 g young coconut grated
  • 5 g onion thinly sliced
  • 1 garlic clove thinly sliced
  • 5 curry leaves
  • ¼ tbsp turmeric powder
  • 300 ml water
  • 100 g rainbow runner or another reef fish, cut into bite-size pieces
  • Salt to taste

Instructions

  • Grate the young coconut and place it in a blender.
  • Add the sliced onion, garlic, curry leaves, and turmeric to the blender. Puree into a smooth paste, adding a splash of water if needed.
  • Transfer the coconut-spice paste to a bowl, stir in the fish pieces, cover, and marinate for 30 minutes in the refrigerator.
  • Pour 300 ml water into a pot and bring to a gentle simmer.
  • Add the marinated fish and paste to the pot, stirring to combine.
  • Reduce heat to low, cover, and cook until the fish is tender and the flavours have melded, about 15–20 minutes.
  • Season with salt to taste, then remove from heat.

Notes

Hichaa Bathaa’s simplicity highlights the island’s bounty: the young coconut lends a subtle sweetness and silky texture, while the turmeric and curry leaves impart gentle warmth. Rainbow runner is traditional, but any firm white fish from local reefs works beautifully. Because the curry is lightly spiced, it pairs well with richly flavoured sides, think fried Maldives fish, spiced lentils, or crisp salads, and is best spooned over steaming white rice. For a quicker version, grate the coconut fresh and reserve 10 minutes of marination time; leftovers reheat gently without losing their delicate texture. Hichaa Bathaa is specially prepared to break fast during Ramadan. It’s comforting, light and hydrating, designed to nourish the body gently after a day of fasting, making it spiritually and culturally significant in Maldivian households.
Author: Shiuneen Rasheed
Course: Main Dish
Cuisine: Maldivian