Nangka Lemak (Jack Fruit in Coconut Milk)

Ingredients:

450g young unripe jackfruit, peel and cut into slices about 3cm thick (oil knife before cutting)
450g grated coconut, first add 2 cups water and extract equal amount of milk (thick milk); add another 2 cups of water and extract equal amount of milk (thin milk)
120g salted ikan kurau bones, or dried salted cod, wash
150g shrimps, peel and devein
4 sprigs basil, optional, break each into 3 pieces
salt to taste

grind coarsely:
2 tsp small white dried silver fish, soak beforehand
5 shallots
½ tsp black peppercorns
2 dried chillies, soak to soften
1 thin slice fresh turmeric


Method:

• Boil jackfruit in salted water for about 10 minutes or until half cooked. Drain and put in a large pot with salt fish bones, shrimps, salt, basil, ground ingredients and thin coconut milk.
• Bring to the boil over medium heat, stirring while it is cooking. Boil for a minute or two then add thick coconut milk. Bring back to the boil over low heat, and cook stirring all the time for 10-15 minutes.