Instructions: Seafood Alternatives: catfish, haddock, cod fillets In a wok, heat the oil over medium heat. Add the onion, garlic, ginger, chiles and lemongrass. Cook, stirring constantly, until the onions turn golden, 3 to 4 minutes.

Add the six spices and continue stirring 1 to 2 minutes. Add the coconut milk, bring the mixture to a boil, cover the pan and reduce the heat to low. Simmer 5 minutes, stirring once or twice.

Remove the lid, gently stir in the fish and salt, cover and cook over low heat for 8 to 10 minutes or just until the fish is cooked through. Taste the sauce for seasoning.

The spices can be removed at this point or you can allow the diners to do so with their own portions. Pour the fish and sauce into an attractive serving bowl; garnish with cilantro, chile and lime wedges. Serve at once with rice.

This recipe yields 4 servings.

Comments: This easy curry is an intriguing blend of mouth-watering aromas and spicy flavors. If you like, dry-roast the spices then grind them in an electric spice grinder before adding them. Grinding the spices intensifies their flavor. Serve the curry with cooked Indian basmati rice or Jasmine rice.

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