METHOD

1. Make the mango salsa: toast the cumin seeds in a pan then pound them with the coriander, chilli, half the garlic, salt and pepper, lemon and zest and honey. Add ¼ of the coconut and mango to this mix with the mint.
2. Remove the flesh from the shells and de-vein the shrimps and lobster, place shells and heads in 1 cup of water with salt and simmer to make a broth. Put this aside for Rourou.
3. Sautee remaining garlic, onions and rourou in a pot, once the onions are translucent add the seafood broth.
4. Squeeze remainder of grated coconut to make cream and add to the rourou mix.
5. Toast four pieces of coconut flesh (under the grill in the oven or in a pan) then grill the mahimahi fillet and cut 3 small pieces.
6. Masala seafood: Roll flesh of lobster and prawns in curry powder with salt and pepper. Grill until they are slightly undercooked.
7. Cook the peeled vudi in boiling water until soft.
8. Using a large serving spoon, scoop one serving of the rourou onto the plate and spread into a small circle.
9. Create your island, ocean and reef: Top rourou with 1 vudi slice, top with sliced masala lobster and prawn meat. Bring up the sides of the rourou around the island of seafood and garnish the top with mango coconut salsa. Place grilled mahimahi pieces around rourou. Place toasted coconut flesh around rourou to create your reef.