Coconut fish curry

Garam masala

• 2 cinnamon quills
• 2 cardamom pods
• 2 tbsp coriander seeds
• 10 whole cloves
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 2 dried bay leaves

Coconut rice

• 300 g jasmine rice
• 700 g water
• 250 g coconut milk
• 1 tsp salt

Curry sauce

• 1 brown onion (approx. 120 g), cut into halves
• 2 garlic cloves
• 1 tsp ground turmeric
• 1 - 2 fresh long green chillies, deseeded if preferred and cut into pieces
• 3 cm piece fresh ginger, peeled
• 50 g coconut oil
• 1 tsp salt
• 6 Roma tomatoes, ripe, cut into halves
• 400 g coconut milk
• 3 fresh kaffir lime leaves, cut into thin slices
• 2 tsp fish sauce (gluten free)
• 2 tsp palm sugar
• 100 g snow peas, cut into thin slices
• oil, for greasing
• 750 g skinless snapper fillets, cut into portions (approx. 8 cm)
• ground black pepper, to season
• 2 sprigs fresh Thai basil, leaves only, for garnishing (optional)