1 Onion; chopped
2 cl Garlic; crushed
1 Ginger slice (1/4")
3 tb Yellow mustard seeds
1 ts Peppercorns
1/2 ts Red pepper flakes
1 Cinnamon stick (1")
1 ts Cloves whole
1/2 ts Cardamon pods
2 c Vinegar
1/2 c Molassoes
1/2 c Dark soy sauce
1/4 c Tamarind pulp
3 tb Salt
1/2 ts Curry powder
1 Anchovy; crushed
1/2 c Water
Place the onion, garlic, mustard seeds, red pepper flakes,
peppercorns, ginger, cinnammon, cloves, and cardamon on a large
piece of chessecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar,
molassoes, soy sauce and tamarind. Bring to a boil, lower the heat
and let simmer for 45 minutes.
Mix together the salt, curry powder, anchovy, and water. Add to the
liquid in the saucepan. Remove from heat. Pour the contents of the
saucepan (including the spice bag) into a stainless or glass
container. Cover tighly and place in the refrigerator for 2 weeks,
mixing from time to time and squeezing the spice bag. After
2 weeks, remove the spice bag and bottle the sauce. Keep in the
refrigerator and shake well before use.
