Place the palmyra flour in a bowl with 100ml of water. Set aside to soak for about 1 hour, or until the mixture forms a paste.
To make the chilli paste, place the dried chillies in a small bowl. Cover with water and soak for 5-6 minutes. Drain and place in the jug of a blender. Add the lime juice, salt and pepper. Blend for 30 seconds or until a paste forms. Set aside until ready to use.
Meanwhile, combine the tamarind and water in a small bowl and mix until a thick paste forms. Set aside until ready to use.
Heat 100ml water, rice and the jackfruit seeds in a large pot over medium heat. Cover and cook for 7-8 minutes, or until the jackfruit seeds start to float.
Meanwhile, prepare the seafood. Remove the tails, shells and gills from the crabs and cut into quarters. Shake out the innards and set aside.
Remove the heads and shells from the prawns. Set aside.
Cut the whiting fillets into 4-5 pieces. Set aside.
Cut the squid into even chunks. Set aside.
Add the jackfruit flesh to the rice and jackfruit seed mixture. Stir to combine. Increase heat to high and bring the mixture to the boil. When boiling, add the crab and stir to combine. Cover and boil for a few minutes, or until the crab turns pink.
Add the whiting fillets and cover.
When the fish starts to turn white, add the squid and prawns. Gently stir once, so as not to break up the seafood.
Season with salt and pepper. Add the snake beans and a small amount of the chilli paste. Cover and boil for a further 3 minutes.
Remove all the seafood from the pot and set aside in a large bowl.
Add a small amount of the tamarind water to the soup and season to taste. Add more of the tamarind water if needed.
Add 3 tablespoons of the palmyra flour paste to the soup. Stir to combine.
Continue to boil until the soup is thick and glossy. Return the seafood to the pot, along with the clams and drumstick leaf. Stir once to combine. Add more tamarind water, chilli paste or salt and pepper, as required. Remove from heat and serve with fresh, crusty bread.
