You cannot do this often. You need some friend, who comes back from the tropics and brings you a fresh coconut. Cheers to Modesta, our Phillipine cleaning lady, who brought a fresh coconut from her own tree at home.
OK, I called it Curry, but there is not an ounce of Curry Pulver in it, instead:
- a good amount of ginger
- not too much garlic
- a bunch of spring onions
- a tomatoe
- some thai chilli
- fresh coriander
if you are adventurous enough also capers and peppers (not too much, but so it gets really fusion)
then, you need to open the coconut. Make first a hole, to get out the juice, which you will. Then destroy the coconut in anyway you are able to do so . Wash it well from the remainders of the shell and scrape out the mark. Mince the mark and add it to the juice.

Then not to forget the fish! You can use any fish that does not dissociate immediately when adding it to a sizzling mixture of vegies. I used "loupe de mer" =coda di rospo and the big fresh shrimps you get nowadays at an amazing quality from Chile. Cut the Fish into pieces appropriate to serve.

Put the veggie mixture into a pan or pot with some olive oil. Fry them, but not as a soffritto, they need to maintain their freschezza. Then add the fish and the mixture of mark and juice from the coconut. After a minute add the shrimps and after another minute it is done.