Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chopped onion
   2                    cloves of garlic crushed
   1                    1/4 in thick slice of ginger
   3      tablespoons   yellow mustard seeds
   1      teaspoon      peppercorns
     1/2  teaspoon      red pepper flakes
   1      2 in long     cinnamon stick
   1      teaspoon      cloves whole
     1/2  teaspoon      cardamom pods
   2      cups          vinegar
     1/2  cup           molasses
     1/2  cup           dark soy sauce
     1/4  cup           tamarind pulp
   3      tablespoons   salt
     1/2  teaspoon      curry powder
   1                    crushed anchovy
     1/2  cup           water

Preparation:

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag. In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the 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 tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.