For the Butternut and Curry Leaf Purée

Place all the ingredients to a medium pot and cover with water. Boil and a medium to high heat until the peels are completely soft.  Top the water up if need as the butternut cooks. When the butternut and peels are soft turn the heat down to low to medium. Cook until all the liquid has evaporated.  Place into a Thermomix and blend on high speed until smooth.  Adjust seasoning if needed.  Pass through a fine sieve. Set aside for service.

For the Curry Sauce

Begin by chopping the heads into smaller pieces.  Place the heads onto a roasting tray and evenly spread out. Roast at 180°c for 15mins. Remove from the oven and cool down slightly.  When cool place all the roasted head pieces in a cheese cloth and wrap thigh.  Tie with butchers string and set aside.

In a medium pot add the oil and bring to a medium heat.  Add the onion and sweat for 10mins.   Place the cumin, black mustard seeds, green chilli and curry leaves.  Temper for 5mins.  Add the rest of the spices and cook out for 10mins.  When the oil begins to separate from the onions and spices add the ginger and garlic.  Stir in well and cook for 2mins.   Add the sugar, lime, lemon juice and tomato purée. Place the crayfish heads wrapped in the cheese cloth with the water to the pot.  Cook until 80% of the liquid evaporates.  Add the fresh coriander and stir in well.  Remove from the heat and allow to sit for 20mins. Squeeze all the liquid absorbed by the crayfish heads in the cheese cloth.  Discard the Heads and cloth.  Place the rest of the content in the pot to a Thermomix and blend on high speed at 70°c for 45mins.

Remove from the Thermomix and pass through a fine sieve.  Adjust seasoning with salt if needed.   Cool down and set aside for service.

For the Crayfish Tempura

Marinated the trimmed head pieces with the salt and curry leaves.Place individuality into the tempura batter and coat well. Carefully deep fry until crispy at 180°c for 2mins.  When crispy place on a kitchen towel to drain.

For the Tempura Flour

Combine all the dry ingredients together.  Add the soda water while wishing until combined.  Allow to rest for 10mins before using.

For the Pickling Liquid
Add all the ingredients to a pot and bring to a boil.  Boil for 5mins and remove from the heat.  Set aside for the terrine.

For the Butternut Jelly

Rehydrate the gelatine leaves in cold water.  Bring the rest of the ingredients to a boil.   Remove from the heat. Strain the liquid.   Add the gelatine leaves and stir in until melted.  Strain and set aside for terrine.

For the Butternut Powder

Grate 100g of butternut trimmings on a micro-plane.  Place in a dehydrator for 5hrs at 90°c.  Remove from the dehydrator and blend until it turn into a powder form.

For the Coriander Shoots

Carefully pick the shoots keeping them the same sizes. Place into iced water and allow to shock for 10mins. Gently remove from the iced water and drain on a kitchen towel for 5mins. Place into a small container with a damp cloth on top of it.  Cover the container and keep in fridge until needed for service.

PRESENTATION

Serve on a large warm flat square white plate, to bring out the shades of orange.  Drag the curry sauce from the top left corner of the plate to the top right corner.   Place the portioned butternut terrine in the top left corner on the curry sauce. Pipe one tear drop of the crayfish aioli on top of the butternut terrine and two more in front  and behind the press.  Pipe two tear drops of the curry sauce on top of the butternut terrine on either side of the crayfish aioli.  Place a dollop of the butternut purée at the middle right.  Place the green mango salsa on the bottom left of the plate.  Poached the tails cut in half and place each half on top of the butternut purée, must be served warm.

Tempura the crayfish head meat and place on the top right of the plate, must be served hot and crispy.  Place five marinated legs on top of the mango salsa. Drizzle the curry leaf dressing next to the crayfish tail, on the butternut terrine and besides the tempura. Dust the plate with the butternut powder.  Place the coriander shoots on the crayfish aioli and marinated legs. Serve immediately to enjoy the fullest potential of the dish.