Place rice in a saucepan and cover with water until submerged by 2cm.
Boil until water evaporates, then cover and cook for 15 minutes before steaming off heat for 10 minutes.
Stir peanuts, coconut, and fried onions into the cooked rice.
Set the grill to high.
Toast whole spices in a pan until popping, then grind into a powder.
Mix ground powder with turmeric, black pepper, and chilli powder.
Blend oil, onion, garlic, chillies, vinegar, and sugar into a paste, then add ground spices and blend again.
Coat salmon with half the paste and grill for 5 minutes.
Cook remaining paste in a saucepan for 3 minutes, then simmer with coconut milk for 2 minutes.
Serve flaked salmon over rice, top with sauce, and garnish with fresh coriander.