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Add the Thai dried chili peppers, garlic cloves, shallot, minced ginger, lemongrass paste, ground turmeric, ground curry, 2 tsp ground cumin, 1 tsp black pepper, ground coriander, garlic powder, ½ tsp Himalayan pink salt, ground cinnamon into a food processor and blend while slowly pouring in the olive oil until it turns into a paste.
Season the cod evenly with 1 tsp ground cumin, 1 tsp black pepper, and ½ tsp Himalayan pink salt.
Heat a large sauté pan to medium heat, then add butter, red bell peppers, and green bell peppers, allowing them to cook for 5 minutes until tender.
Add the yellow curry paste to the pan. Mix and cook for 1 to 2 minutes before adding the coconut milk. Stir until all ingredients are well blended.
Add fish into the pan and slightly lower heat to medium-low. Cover and cook for 10 to 12 minutes, stirring occasionally. Add sugar and ½ tsp Himalayan pink salt, then stir.
Serve with rice.