Calamari Curry

Coastal Living
Makes 7 cups


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3 tablespoons peanut oil
1 onion, finely chopped
4 plum tomatoes, seeded and chopped
1 jalapeño pepper, seeded and minced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon curry powder
2 teaspoons ground coriander
2 teaspoons grated lime rind
1/2 teaspoon freshly ground black pepper
1 (14-ounce) can coconut milk
1 1/2 cups fish or chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon light brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 (2.5-pound) package frozen, cleaned calamari (tubes and tentacles), thawed
Hot cooked rice
Garnishes: chopped fresh mint, chopped fresh cilantro, toasted coconut


Heat peanut oil in a Dutch oven over medium heat; add onion, and sauté 5 minutes or until tender. Add tomato and next 7 ingredients; cook over medium heat 4 minutes. Add coconut milk and next 5 ingredients; bring to a boil, reduce heat, and simmer 5 minutes.

Cut calamari into 1-inch pieces; add to curry sauce, and cook over medium heat 2 to 3 minutes or until calamari is opaque. Serve with rice. Garnish, if desired.

Created date

March 2003