Roast the cumin, cardamom, cloves and cinnamon in a dry frying pan set over a medium heat, stirring continuously for a few minutes, until their aroma fills the air. Crush the spices using a pestle and mortar and set aside.

Heat the oil in a saucepan over a medium-high heat. Stir in the curry paste, crushed roasted spices, bay leaves and onion and cook until it is fragrant and the oil separates and rises to the surface.

Reduce the heat to medium and cook out the paste for two minutes.

Add half the coconut milk and stir for one minute.

Add the caster sugar, fish sauce and a pinch of salt. Cook for a minute, then stir in the tamarind sauce.

Add the potato and tofu. Simmer for ten minutes or until potatoes are cooked.

Add the rest of the coconut milk. If the sauce still seems too dry, add a little more stock.

Cook for another minute until everything is mixed well, then add the nuts and pineapple.

Ladle into a serving bowl and drizzle some coconut milk over it. Serve with steamed rice.