Curry sauce: Coconut Cream, Onions and Carrots
Fresh Basil, Oregano, Tarragon, Turmeric, Ginger and Lemongrass
Bird Eye Chilli, Salt, Pepper, Coriander Seeds, Fennel Seeds, Anise Seeds, Cloves, Mustard Seeds, Old Spice and Caraway Seeds
Chop and roast onions, carrots and all fresh herb/ ingredients in coconuts oil.
Ground all dry ingredients in mortar.
Put all above ingredients in coconut cream and simmer for 20 minutes. Add some old stock from the Hunters Pot
Peel Jack Fruit and cut into pieces. Add to curry sauce and simmer till tender.
Serve with rice or whatever you fancy