Boil the coconut water along with ginger, bay leaves and tamarind chutney.
Once boiling, add tempeh and ground spices. Stir briefly.
When boiling again, put in brown sugar. Stir again, and cook until the water is reduced (just a bit) and the seasoning is absorbed. Remove and drain tempeh.
Fried tempeh briefly over medium/high heat (no need to fry too long, because basically tempe is already cooked).
Serve as a complement to the main dish.