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

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

Curry sauce

• ½ brown onion (approx. 60 g), cut into halves
• 1 garlic clove
• ½ tsp ground turmeric
• ½ - 1 fresh long green chilli, deseeded if preferred and cut into pieces
• 1 ½ cm piece fresh ginger, peeled
• 20 g coconut oil
• ½ tsp salt
• 3 Roma tomatoes, ripe, cut into halves
• 200 g coconut milk
• 1 ½ fresh kaffir lime leaves, cut into thin slices
• 1 tsp fish sauce (gluten free)
• 1 tsp palm sugar
• 50 g snow peas, cut into thin slices
• oil, for greasing
• 380 g skinless snapper fillets, cut into portions (approx. 8 cm)
• ground black pepper, to season
• 1 sprig fresh Thai basil, leaves only, for garnishing (optional)