Grilled Hawaiian Fish in Basil-Coconut Curry

---------- Recipe via Meal-Master (tm) v8.02

Title: Grilled Hawaiian Fish in Basil-Coconut Curry
Categories: Seafood, Hawaiian
Yield: 6 servings

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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