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Grilled Hawaiian Fish In Basil-Coconut Curry

Yield: 6 Servings
2 lb hawaiian fish*
1 fresh basil sprigs
1 salt
1/2 c dry white wine
1 1/2 T fresh ginger,Minced
1/4 c fresh lemon grass*,Minced
1 T kaffir lime leaves**,Dried
2 t red curry paste (follows)
2 t cornstarch
1 c coconut milk,Canned
RED CURRY PASTE ================
1 large ca (or nm chili)
1 garlic clove,minced
2 t salad oil
1/2 t coriander,Ground
1/4 t cumin,Ground
1 seeds of cardamom pod

* - cut into 6 eaual pieces, grilled
Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. *** BASIL-COCONUT CURRY SAUCE *** * - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves 1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes. 2. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot. *** RED CURRY PASTE *** NOTE: Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.