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Hihchaa Bathaa


Dhidhoo, a picturesque island in the Maldives, is known for its rich culinary heritage and delectable seafood dishes. One such renowned recipe is Hichaa Bathaa, a traditional dish that combines the freshness of young coconut, the pungency of garlic, and the delicate flavors of freshly caught fish. In this article, we had the pleasure of interviewing Arifa Ahmed, a local resident of Ha. Dhihdhoo, who graciously shared the secret behind this beloved recipe.

Step 1: Gathering the Ingredients

To prepare the authentic Hichaa Bathaa, the first step is to find a young coconut, also known as gabulhi, which should have a relatively lighter exterior. Once you have the coconut, carefully break it into two halves and scrape out the flesh.

Step 2: Preparing the Base

Next, peel around five cloves of garlic and finely chop them. Add the chopped garlic to the bowl with the coconut flesh. To enhance the flavors, sprinkle a pinch of turmeric into the mixture and thoroughly combine all the ingredients.

Step 3: Blending the Ingredients

Traditionally, the locals used a grinding stone, but you can conveniently use a blender. Transfer all the ingredients into the blender and process until you achieve a smooth and well-mixed paste. Once done, transfer the mixture into a cooking pot and set it aside.

Step 4: Adding the Fresh Fish

For an authentic Hichaa Bathaa experience, fresh fish is the preferred choice. Take your freshly caught fish and cut it into bite-sized pieces. Pour water into the pot with the prepared mixture and thoroughly mix everything together. Finally, add the raw fish to the pot, ensuring it is evenly distributed.

Step 5: Cooking the Dish

Place the pot on the stove and cook the Hichaa Bathaa on medium heat. Allow the flavors to infuse and the fish to cook gently. Stir occasionally to prevent the mixture from sticking to the bottom. Once the fish is cooked to perfection, add salt according to your taste preferences.

Step 6: Preparing Rice to Accompany Hichaa Bathaa

Hichaa Bathaa is traditionally served with rice. Cook the rice until it is soft, drain the excess water, and transfer the rice to another container. After draining, return the rice to the cooking pot and cook it over low heat until it is dry and well-cooked.

The Hichaa Bathaa recipe from Dhidhoo encapsulates the essence of Maldivian cuisine, with its vibrant flavors and aromatic spices. Arifa Ahmed, a local resident, has graciously shared the steps to create this exquisite dish, allowing food enthusiasts to recreate a taste of Dhidhoo in their own kitchens. Whether you are a fan of seafood or simply wish to explore the culinary wonders of the Maldives, Hichaa Bathaa promises to tantalize your taste buds and transport you to the tranquil shores of this beautiful island paradise.

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