Heat a large pan or wok over medium heat and add 2 tablespoons of oil. Saute the ginger, onion, and garlic until they become aromatic and release a delightful scent.

Add the dried anchovies to the pan and cook them until they turn brown and crispy, adding a crunchy texture to your dish.

Now it's time to introduce the star of the show - the unripe jackfruit. Add the 600 grams of jackfruit slices to the pan and give everything a good stir. Pour in 1 ½ cups of water, mix well, and cover the pan with a lid. Allow it to simmer gently until the jackfruit slices become tender and almost melt in your mouth.

Sprinkle ⅛ teaspoon of ground pepper and add salt to taste. Then, pour in the can of coconut cream, making sure every piece of jackfruit is generously coated with the creamy goodness. Cover the pan again with the lid and continue simmering until the jackfruit reaches the desired tenderness. Remember to give it a gentle stir from time to time to make sure the flavors blend perfectly.

Once the jackfruit is tender, it's time to unleash a bit of spiciness. Remove the lid and let the sauce thicken to your liking. Then, add the 2 pieces of green chilies to add a mild kick of heat. Let it cook for another minute to infuse the flavors, and then remove the pan from the heat.

Serve this delectable jackfruit curry with a side of rice or your favorite bread. Enjoy the amazing flavors and the heartwarming experience of this friendly dish!