Work the ingredients together to a sticky dough and heat the oil. Turn small fish pieces in the tempura dough and drop them into the hot oil. Deep fry the tempuras until they get a golden colour. Remove with a skimmer and dry on kitchen paper. Mix the coconut milk and curry powder. Season with salt, pepper, and a few drops of lemon juice. Mix the caper, chopped onion, and the remaining lemon juice.
Garnish with shredded carrot.