Grilled Hawaiian Fish In Basil-Coconut Curry

1. * - cut into 6 eaual pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil.
2. Add salt to taste.
3. *** 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.
4. Simmeri, covered, for 15 minutes.
5. 2. In a blender, whirl mixture with cornstarch and coconut milk until smooth.
6. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following).
7. Stiri sauce over high heat until boiling.
8. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin.
9. Stir in fresh basil leaves.
10. Use hot. *** RED CURRY PASTE *** NOTE: Use purchased Thai Muslim curry paste or all of this mixture.
11. Rinse chili; stem, seed and break into small pieces.
12. In a 6-8 frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes.
13. Add chili, coriander, cumin, and cardamom pod seeds.
14. Stir just until chili browns lightly, about 45 seconds.
15. Use hot or cold.
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