Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party or New Year.

3 Tablespoons Peanut Oil

1 Onion, chopped

2 Tablespoons fresh minced Garlic (or to taste)

1-2 teaspoon dried Chili Pepper Flakes (optional or to taste)

4 Plum Tomatoes, seeded and chopped (or use a 28-ounce can diced Tomatoes, well drained)

1-2 small Jalapeno Pepper, seeded and finely chopped

1 Tablespoon fresh Ginger, minced

1 Tablespoon Curry Powder (or to taste)

2 teaspoons ground Coriander

2 teaspoons grated Lime Zest

1 (14 ounce) can Coconut Milk

1 1/2 cups Chicken Broth

1/4 cup chopped fresh Cilantro

1 Tablespoon Brown Sugar

1 Tablespoon fresh Lime Juice

Salt and Pepper

1 (2 1/2 lb) package Frozen Calamari, thawed (tubes and tentacles)

Toasted Coconut

Cut the thawed calamari into 1-inch pieces; set aside. Heat the peanut oil in a Dutch oven over medium heat; add in onion,garlic and chili flakes (if using) saute for about 4 minutes. Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes. Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes. Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague. Season with salt and pepper to taste. Serve over cooked rice and sprinkle with toasted coconut if desired.

Preparation time: 15 minutes

Cooking time: 45 minutes

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