Prawns with purple carrot puree, carrot paper with black cumin, curry sauce, mango with chilli, coriander oil, fresh coconut milk and chips

During my weekly shopping tour I was totally distracted and I just bought products without having a single idea what I am going to cook. Somehow my subconsciousness was awake, because I still managed to cook something really so to say, round.Though this dish is simply too little on its own, therefore I would rather imagine it in a five or so course menu. I spent quite a long time wondering about the elements of the dish, but then, as so often, I just started and luckily everything worked out pretty well. Coconut and carrot are great together and they very screaming for prawns. Then I grabbed a thai mango, the only type I like, I know it is neither local, nor in season (?) but once in a while I can't say no. So all these ingredients called for a curry sauce. As I also had a fresh coconut, I prepared some milk and chips and some ginger flavoured coconut foam. The carrot is on the plate in two different ways: once a puree made of purple carrots with coconut oil. The other is a so called carrot paper with black cumin. And the kick comes from the mango with chilli and some freshly made coriander oil.

Ingredients:
for the carrot paper:
(based on a recipe by Nils Henkel)
100 g carrot
1 lemongrass
1 piece of ginger
30-50 ml peanut oil
1 sheet gelatine
1/4 teaspoon black cumin



Bake peeled and diced carrot together with the lemongrass, ginger and half of the oil in foil in the preheated oven on 200°C until soft. Puree carrot without ginger and lemon grass, in case it is not smooth enough add the rest of the oil. Mash puree through a strainer and stir in over low heat the previously soaked gelatine. Smear puree onto a baking paper and dry in the over over 70°C.


for the puree and coriander oil :
100 g purple or other carrot
30-50 ml coconut oil
50 ml vegetable stock
1 teaspoon brown sugar
1/4 teaspoon cumin
1 sliced ginger
50 ml olive oil
1 bunch fresh coriander
salt, pepper

Caramelise diced carrot in sugar, pour stock over it and cook it over medium heat together with the cumin and ginger until soft, then remove the spices and puree. Season with salt, pepper and add some coconut oil to make it more creamy. Heat olive oil to 120°C, add coriander leaves, remove it from the heat and let it stand covered until it is cool. Puree and sieve.

for the curry sauce:
150 g prawn peels
1 tablespoon olive oil
1 teaspoon curry spice mixture
1/2 teaspoon curcuma
3 garlic cloves
1 piece fresh ginger
1 chili
1 onion
10 curry leaves
150 ml fish stock
200 g coconut milk

Heat olive oil, add prawn peels and when it turned red add chopped onion, garlic, ginger, chilli, curry leaves, spices and curcuma. Mix everything together and pour stock over it, reduce by half, sieve. Add coconut milk and reduce by 1/4. Season with salt and pepper.