Jackfruit rendang

Steps

1. Put dried chillies in a bowl and cover with boiling water. Place a plate on top to submerge the chillies. Leave to soak for at least 15 minutes.
2. Toast the coconut in a dry pan over medium heat, stirring constantly, until dark brown. Grind in a mortar and pestle until it becomes an oily paste.
3. Grind dry spices in a coffee grinder until fine, then add candlenuts and grind until fine.
4. In a blender add galangal, ginger, lemongrass, shallots, garlic and chillies and blend until smooth, adding chilli water as needed.
5. Once fine, add the ground dry spices and blend to mix.
6. Bring ½ cup of coconut milk to a boil in the wok. Add the curry paste and cook over medium heat, stirring constantly, until the paste is thick.
7. Add the jackfruit, potatoes and kaffir lime leaves. Then add half the coconut milk and water.
8. Once boiling, reduce the heat to low and simmer for 20-25 minutes adding the carrot halfway.
9. Add the remaining coconut milk. Then break apart the jackfruit using your spatula. Stir then simmer for 10 minutes.
10. Turn off the heat and add in the tamarind paste. Serve over rice.