Step 2

Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to the boil, remove from heat, cover and let stand for 10–12 minutes. Cool, peel and halve. Slice the cucumber.

Step 3

Heat 1 cup oil in a large skillet over medium-high heat. Stir in the peanuts and cook until lightly browned. Remove with a slotted spoon. Fry half the anchovies until crisp. Remove and drain. Discard the oil.

Step 4

Heat 2 tbsp oil in the skillet. Stir in the onion, garlic and shallots and cook for 1–2 minutes until fragrant. Add the chilli powder and cook for 10 minutes. Add the remaining anchovies and cook for 5 minutes.

Step 5

Stir in the sugar and tamarind juice and simmer until the sauce is thick, about 5 minutes. Season with salt.

Step 6

Serve the sambal over the warm coconut rice, topped with peanuts, crispy fried anchovies, cucumber slices and halved eggs.