In a skillet over medium heat, heat extra virgin olive oil and add cumin, mustard and nigella seeds. Wait to hear seeds sizzle or pop. About 1 minute.
Add bay leaves and red chilies. Cook for 15 seconds.
Add onion, garlic and a pinch of salt. Cook for 5-6 minutes or until translucent. Stir occasionally.
Add coriander, turmeric, and freshly ground pepper. Mix thoroughly.
Add pureed tomatoes, jackfruit and salt. Mix well.
Cover and cook for 15-17 minutes.
To thicken tomato puree, uncover and cook for 3-5 more minutes.
Add water and cook for an additional 15-20 minutes.
Taste and add extra salt or spice if necessary.
Reduce heat to medium-low and cover. Cook for 10 minutes.
Add cooked shrimp and cook for another 5 minutes.