Chop the onion into a small dice. Chop the garlic and ginger very finely (minced). You could use a microplane grater instead of mincing the garlic and ginger to save time.
Grind the cardamon and cloves in a mortar and pestle or spice grinder to avoid inedible pieces in your sambol.
Heat the coconut oil on medium heat in a pan large enough to pan-fry the onions. Add the onions, salt, garlic, ginger, curry leaves and cinnamon. Let the onions soften for a couple of minutes.
Add the turmeric and chili powder and pieces. Stir well. Reduce heat. Keep frying the onions, stirring often so they don't burn or stick to the bottom of the pan for about 7 or 8 minutes until the onions have reduced almost in half. The onions should be soft and not crunchy when you taste them.
Add the sugar and stir till incorporated. Add the coconut milk and when it's evaporated the sambol is ready.
