Wash the rice, then add it to a pan with 2 cups of water, coconut milk, a few slices of fresh ginger, 2 pandan leaves tied in a knot, a pinch of salt and a pinch of fenugreek. Bring this to the boil, then cover and cook gently for about 10-15 minutes.
When the rice is cooked, remove the pandan leaves and ginger, and fluff up the rice with the handle of a wooden spoon.
Put the shallots, the garlic and soaked chillies in a blender, and blend until they are quite finely ground.
Heat some oil in a frying pan, then add the blended paste and cook for about 10 minute, until brown.
Add the brown sugar and 1 cup of water to your paste and cook for another 15-20 minutes.
Add the tamarind juice, the juice of half a lime and the anchovies, then reduce until it has thickened.
Serve the rice with the sauce, some roasted nuts, sliced cucumber and boiled egg.