Remove the core from the chunks of jackfruit and shred, it should pull apart with ease using a fork or fingers and set aside.
Heat the oil in a dutch pot/oven/casserole dish on medium heat
Saute the onion, scallion, garlic and ginger until soft and translucent
Add the curry and proceed to cook the curry powder with the onions etc.. for 2 minutes
Fold in the tomatoes then add the other seasoning - pimento, all purpose seasoning, thyme, black pepper, scotch bonnet (if using).
Pour in the coconut milk and bring to a rolling boil and add ½ tsp more of curry powder for an extra kick.
Reduce the heat to medium-low and simmer for 15-20 minutes until the milk thickens slightly.
Fold in the jackfruit then leave to simmer further for another 10-15 minutes.
Do a taste test and add pink salt and any additional all purpose seasoning/black pepper to taste and serve.