7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

At Prospect, chef Ravi Kapur serves this warming red curry sauce over seared black cod, a shiso shrimp fritter, roasted shiitakes, and snap pea and lime relish as a starter. If you can't find black cod at the fish counter, look for another firm, fatty fish such as  lingcod, mahi mahi, rockfish, salmon, or Chilean sea bass.

2 carrots, chopped

4 shallots, chopped

Vegetable oil for sauteeing

2 tablespoons red curry paste

1 tablespoon tomato paste

1/2 stalk lemongrass

Small finger of ginger

4 garlic cloves

1 quart coconut milk

1 quart chicken stock

2 lemons, juiced

1/2 bunch cilantro

4 mint sprigs

1. In a sauté pan over medium heat, sweat carrots and shallots in oil until softened, about 10 minutes. 

2. Add to the pan red curry paste, tomato paste, lemongrass, ginger, and garlic, and sweat for another 10 minutes, stirring regularly. 

3. Add to the pan coconut milk and chicken stock. Increase heat, and reduce consistency by about half. 

4. Turn off heat, and add lemon juice, cilantro, and mint. Let ingredients steep for a few minutes, strain, and serve.