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Worcestershire Sauce

1 chopped onion
2 cloves of garlic crushed
1 1/4" thick slice fresh ginger
3 Tbsp yellow mustard seeds
1 tsp peppercorns
1/2 tsp red pepper flakes
1 1 in. long cinnamon stick
1 tsp cloves whole
1/2 tsp cardamom pods
2 cup vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 Tbsp salt
1/2 tsp curry powder
1 crushed anchovy
1/2 cup water

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.


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