Grilled Fish in Basil-Coconut Curry Sauce - serves 6

2 lb fish cut into 6 equal pieces, grilled
Fresh basil sprigs
Salt

Basil-Coconut Curry Sauce:
1/2 cup dry white wine
1 1/2 tbsp minced fresh ginger
1/4 cup minced fresh lemon
1 tbsp dried kaffir lime leaves
2 tsp red curry paste
2 tsp cornstarch
1 cup canned coconut milk

Red Curry Paste:
1 large chili
1 garlic clove,minced
2 tsp salad oil
1/2 tsp ground coriander
1/4 tsp ground cumin
1 seeds of cardamom pod

Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.
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.
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.
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.