Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Hawaiian fish*
Fresh basil sprigs
Salt

-----------------BASIL-COCONUT CURRY SAUCE----------------------
1/2 c Dry white wine
1 1/2 tb Minced fresh ginger
1/4 c Minced fresh lemon grass*
1 tb Dried kaffir lime leaves**
2 ts Red curry paste (follows)
2 ts Cornstarch
1 c Canned coconut milk

----------------------RED CURRY PASTE---------------------------
1 Large CA or NM chili
1 Garlic clove,minced
2 ts Salad oil
1/2 ts Ground coriander
1/4 ts Ground cumin
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.

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