Step 1

Put the fennel seeds, cloves and cardamom seeds into a small dry frying pan and place over medium-low heat. Toast lightly for about 2 minutes, until fragrant, then grind to a powder in a spice grinder or a mortar and pestle. Add the cinnamon and curry powder and set aside.

Step 2

Put 3 tablespoons of the oil into a large sauté pan (for which you have a lid) — about 10 ¼ inches/26cm wide — and place on medium heat. Add the mustard seeds and 10 curry leaves and cook for 1 minute, until the seeds begin to pop. Add the onion and cook for about 7 minutes, stirring frequently, until they are starting to color. Add the ginger, garlic, cilantro stalks and fresh tomatoes and cook for 5 minutes, then add the fennel spice mix. Cook for 2 minutes, until fragrant, then add the sambal oelek, canned tomatoes, tamarind, water, sugar and 1 ¼ teaspoons of salt. Stir well and bring to a simmer. Decrease the heat to medium-low and cook for 20 to 25 minutes, uncovered, until thickened.

Step 3

Crack the eggs into the sambal and sprinkle a little salt and pepper over each egg. Cover the pan and cook for 7 to 8 minutes, until the egg whites are fully cooked and the yolks are soft.

Step 4

Meanwhile, put the remaining 1 tablespoon of oil into a small pan and place over medium heat. Add the rest of the curry leaves, cook for about 1 minute, until very fragrant, then remove from the heat. When the eggs are ready, drizzle the oil and fried curry leaves over the eggs, scatter the cilantro leaves and serve.