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

Preheat oven to 400°F.

In a dry pan over medium heat, toast the white rice with kaffir lime leaf until lightly golden.

Transfer toasted rice and lime leaf to a blender. Blend into a fine powder. Set aside in an airtight jar.

In a sauté pan over medium heat, add 1 tablespoon coconut oil.

Bloom 1 tablespoon curry powder in the hot oil for 1 minute.

Add sliced onion and a pinch of salt. Cook for 8–10 minutes until translucent (do not brown).

Add tomato paste and cook until slightly caramelized. Add half of the chopped garlic; cook 1 minute until fragrant.

Stir in cauliflower, bell pepper, cherry tomatoes, a pinch of salt, and more coconut oil if needed. Cook 5–7 minutes, gently crushing the tomatoes as they soften.

Add ginger and remaining garlic to the pan.

Pour in coconut milk. Add more curry powder and salt to taste.

Cook for 5 minutes, scraping any browned bits from the bottom.

Add 1 teaspoon of kaffir lime rice powder at a time until desired consistency is reached. Stir well.

Nestle seasoned cod pieces into the curry. Transfer the entire pan to the oven.

Bake for 12 minutes, until cod is flaky and just cooked through.

Spoon curry into bowls and serve warm.