Step 1

Combine pumpkin, milk, ground spices and 1 cup (250ml) water in a saucepan over high heat and bring to the boil. Reduce heat to a simmer and cook for 12 minutes or until pumpkin is tender. Drain, reserving 1/4 cup (60ml) cooking liquid. Whiz pumpkin mixture in a food processor with the reserved cooking liquid until smooth. Cover and keep warm.

Step 2

Meanwhile, combine sugar and 200ml water in a saucepan over medium heat, stirring until sugar has dissolved. Increase heat to high, bring to the boil and cook for 5 minutes or until reduced by one-third. Add chilli, ginger and lemon juice, and return to the boil. Reduce heat to a simmer and cook, swirling pan occasionally, for 5 minutes or until syrup thickens. Set aside to cool.

Step 3

For the pickled eschalot, combine vinegar, sugar and eschalot in a bowl. Set aside for 5 minutes to pickle, then drain.

Step 4

To make the fish batter, combine rice flour, sesame oil and pinch of sea salt in a bowl. Stir in soda water to make a batter (add a little extra water if batter is too thick). Place plain flour in a separate bowl.

Step 5

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when oil is hot enough). Dip fish in flour, shaking off excess, then dip in batter to lightly coat, letting excess drip off. In 2 batches, deep-fry fish, turning halfway, for 2 minutes or until golden and crisp. Remove with a slotted spoon, drain on paper towel and sprinkle with sea salt flakes. Add curry leaves to oil and fry for 30 seconds or until crisp. Remove with tongs and drain on paper towel.

Step 6

Divide pumpkin puree between plates and top with fish, pickled onion and curry leaves. Drizzle with chilli-ginger caramel and serve with herbs and lime cheeks