Calamari Curry

Ingredients

• 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

Preparation

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.