Methods

1. Heat the coconut oil in a large skillet over medium heat. Add the green cardamom, cloves, cinnamon stick, and pandan, if using, and cook until fragrant, 45 seconds to 1½ minutes. Add 12 curry leaves—be careful, these crackle and pop!—and cook until bright green and translucent, 10 to 30 seconds.
2. Stir in the red onion and fine sea salt, and cook, stirring occasionally, until the onions soften and start to brown around the edges, about 12 to 16 minutes.
3. Add the red chili flakes,  tamarind concentrate, anchovy fillets, and the remaining 12 curry leaves and ½ teaspoon fine sea salt, and continue to cook, stirring frequently, until the tamarind concentrate has coated the onions and the anchovies start to break down, 2 to 3 minutes. Turn off the heat and stir in the2 teaspoons lime juice. Taste and season with more salt or lime juice, if necessary.
4. Let the sambol sit at room temperature for at least 30 minutes to let the flavors marry. If serving more than 2 hours later, refrigerate until 30 minutes before serving and let come back to room temperature.