Opor nangka muda (jackfruit in hot & spicy coconut gravy)

Ingredients

• 1/2 kg. young jack fruit (cut into small pieces and boiled)
• 1/2 kg meat/ribs (boiled/pressure cooked)
• 2 cups concentrated coconut milk
• 5 cups diluted coconut milk
• 1 tablespoon cinnamon powder
• 1 tablespoon nutmeg powder
• 4 pieces tumeric leaf (slice thinly)
• 2 pieces kafir lime leaf
• 3 pieces lemon grass (bruised)
• 2 pieces asam keping (can be substituted with 1/2 cup lemon juice)
• 1 cup vegetable oil
• 1 cup kerisek (fry grated coconut from 1 coconut without oil until brown and grind/pound very finely)

Grind/pounded:

• 1 tablespoons cumin/jintan puteh
• 2 tablespoons coriander
• 6 pieces candlenuts/buah keras/kemiri
• 20 pieces dried red chillies (boiled)
• 20 pieces thai/bird chillies
• 4 pieces fresh tumeric
• 2 in. ginger
• 2 in. galangal/lengkuas
• 1 big onion
• 4 cloves garlic

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Preparation

• Heat oil in a pot and fry onions and garlic for few minutes until aromatic.
• Add in the red chillies, thai chillies, lemon grass, galangal, ginger.tumeric, candle nut, cinnamon powder, nutmeg powder and asam keping (use lime or lemon juice alternatively).
• Stir well and leave it to fry for few minutes until aromatic and the oil separated.(bubbles of oil will appear).
• Add in the diluted coconut milk and the kerisek. Let the gravy boil and the liquid reduced a bit.
  
• Add in the concentrated coconut milk,jack fruit and the meat. Simmer with slow fire until it boils again.
• Add in the kafir lime leaf and the sliced tumeric leaf. Simmer a little longer until the gravy thickens. Remove from the stove.
• Ready to serve.

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