In a small bowl, combine 1 tablespoon kosher salt with 1 tablespoon curry powder. Season the fish and refrigerate for at least 3 hours or overnight.

Preheat oven to 400°F.

Toast white rice and kaffir lime leaf in a pan over medium heat until lightly browned.

In a blender, combine garlic, ginger, scallions, and Thai chilies with a little water; blend until smooth.

Add toasted rice and kaffir lime leaf to blender; continue blending, adding water slowly, until a thick curry paste forms.

Heat coconut oil in a sauté pan over medium heat. Add 1 tablespoon curry paste and cook for 1 minute.

Add sliced onion and a pinch of salt, sauté for 1 minute, then turn off heat and let sit 1 minute. Scrape bits from the bottom of the pan with a wooden spoon.

Return pan to medium-low heat; sauté onions gently for 8–10 minutes without browning.

Add cauliflower, a pinch of salt, 1 tablespoon curry paste, and 1 tablespoon coconut oil; cook for 5–7 minutes until veggies soften.

Add coconut milk, additional curry paste, curry powder, and salt to taste; simmer 5 minutes.

Nestle seasoned fish into curry and transfer pan to oven.

Bake for 10–12 minutes until fish flakes easily.

Serve warm in bowls.