Notes
Coconut aminos is the closest low-carb substitute for soy sauce you can use. Since it comes from fermented coconut sap, it contains a small amount of natural sugar. Plus, it's soy and gluten-free.
Method
Combining Ingredients: In a medium saucepan, combine apple cider vinegar, coconut aminos, tamarind concentrate, mustard seeds, salt, black peppercorns, cloves, curry powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon. Simmering Base: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 10 minutes. Sweetening and Reducing: Stir in 1.5 teaspoons of stevia, whisking until fully combined; continue to simmer for an additional 5 minutes. Initial Storage: Pour the sauce into a glass jar with a tight-fitting lid and refrigerate for 3 weeks. Straining and Final Storage: After 3 weeks, strain the sauce into a medium bowl, discarding the solids. Return the strained sauce to the jar and store it in the refrigerator for up to 8 months. Refrigerate: Store the final strained sauce in the refrigerator in an airtight jar for up to 8 months. Freeze: Freezing not recommended due to potential texture and flavor changes.