Calamari Curry

• 3 tablespoons peanut oil
• 1 onion, finely chopped
• 4 plum tomatoes, seeded and chopped
• 1 jalapeno 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

1. Heat peanut oil in a Dutch oven over medium heat; add onion, and saute 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.

peanut oil, onion, tomatoes, pepper, ginger, garlic, curry powder, ground coriander, lime rind, freshly ground black pepper, coconut milk, fish, fresh cilantro, light brown sugar, lime juice, salt, calamari, rice, fresh mint

Taken from www.myrecipes.com/recipe/calamari-curry (may not work)