Malaysian Fish Curry

Evenly roast 3 tb sp of grated desiccated coconut in pan until colour starts to change. Add 2 tb sp oil; 3 - 4 inches of a lemon grass stem finely cut; 2 garlic cloves, minced; 2 kaffir lime leaves cut in fine strips; a good inch of galangal (Alpinia galanga; in German: Galgant) root, cut in fine slices (alternately, grind the spices in a mortar or electric grinder); chopped red or green chilies according to your taste and 1/2 tsp of curcuma. Fry spices for 1 - 2 minutes.  
Add a cup of chicken or vegetable stock, a spoonful of lime juice, a tsp of sugar and, optionally, a pinch of ground Indonesian Long Pepper. Simmer for 10 minutes, then add about 1/2 liter (or more) of coconut milk and salt to taste. Let simmer for another 5 - 10 minutes.  
Add some chopped pak choy stems (if you can find small, young pak choy, add them whole or just sliced lengthwise), a few Chinese (Shitake) mushrooms cut in slices and a handful of cherry tomatoes; 3 minutes later add fillets of white fish cut in pieces. When fish is nearly done (it just takes a few minutes, be careful not to overcook), add chopped pak choy leaves, when done, add a few dashes of Thai fish sauce. Garnish with chopped coriander leaves.  
Serve with jasmine (Thai) rice or any Southeast-Asian rice.  
South Indian red rice also goes very well with this curry.  
Originally a Malaysian recipe. I've added the vegetables to it.