Skin the fish if you did not have it done at the fish market.
Cut the fish pieces into large pieces, about 2”. Season with a little salt.
In a pot or a wok, dry roast the dessicated coconut until golden brown.
Add oil, chillies, garlic and galangal. Fry for 1 minute, until the garlic starts to change color.
Add coconut milk, stock (or water), fish sauce, turmeric, coriander, lemongrass powder, lime juice, sugar and salt.
Bring to a boil. Reduce to a simmer and cook for 15 minutes.
Add fish and simmer for 10 minutes, until fish is cooked through.
Now let’s make the sambal.
First, let's make tomato concasse. Bring a large pot of water to a boil.
On the bottom of the tomatoes, make a small X. Drop in the boiling water and cook for about 3-4 minutes, until the skin starts to crack. Remove immediately and place in a large bowl of ice water, to immediately stop the cooking process.
Peel the tomatoes and remove the inner membranes with the seeds. Chop the tomatoes. Now if you ever see concasse in a recipe - you know what they mean!
Combine tomato concasse with onion, chili, lime juice, coconut, sugar and salt. Stir to combine.
Leave to rest for at least 10 minutes for flavors to develop.
Serve Fish Curry with steamed rice and Tomato Sambal.