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Hawaiian Fish In Sweet Coconut Curry

Hawaiian Fish In Sweet Coconut Curry

Hawaiian Fish In Sweet Coconut Curry

This recipe yields 6 Servings.

Ingredients

2 lb hawaiian fish*

1 fresh basil sprigs

1 salt

Basil and Coconut Curry Sauce

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

Preparation:

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 orall 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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