In a dry frying pan over medium heat, toast the cumin, cardamom, cloves, and cinnamon. Stir continually for a few minutes until their perfume permeates the room. Using a pestle and mortar, crush the spices, then set them aside

Heat oil in a skillet set over medium-high heat. Stir in the curry paste together with the bay leaves, crushed roasted spices, and onion. Cook until the onion is aromatic and the oil separates and rises to the surface.

Lower the heat to medium and let the dish simmer for two minutes

Stir for a minute after adding half the coconut milk

Include the fish sauce, caster sugar, and a dash of salt. After one minute of cooking, add the tamarind sauce and stir.

Include the beef and potato. To make the beef tender, simmer for ten to fifteen minutes.

Include the remaining coconut milk. Add a bit additional stock if the sauce still appears to be too dry.

Add the nuts and pineapple after cooking for another minute to ensure that everything is properly combined.

Add spices to taste. The curry's salty, sweet, and sour flavors should all be well balanced.

Spoon the mixture into a serving bowl and top with some coconut milk. Enjoy with steamed rice.