Tomato and chickpea curry

Name: Tomato and chickpea curry
Ingredients: 1 tbsp cumin seeds; 1 tbsp coriander seeds; ½ tbsp fennel seeds; ½ tbsp black mustard seeds; 10 cardamom pods; 6 whole cloves; 2 whole star anise; 5 shallots, chopped; 2 tbsp vegetable oil; 4 golden shallots, chopped; 1 tsp sea salt; ½ tsp ground turmeric; 400ml coconut milk (reserving 2 tbsp to finish the dish); 375g tin diced tomato; ½ tin organic chickpeas, well rinsed; 2 tsp tamarind paste; small handful curry leaves; 8-10 whole heirloom tomatoes, skinned and quartered or sliced; 2 tsp sugar; juice of ½ lime; a small handful of picked coriander leaves