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Calamari Curry

Yield Makes 7 cups


  • 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

How to Make It

  1. 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.

  2. 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.