- Serves: 3 people
- Prep Time: 30 minutes
- In a large pan heat your coconut oil and cook your onions until slightly browned, add your garlic and ginger paste and cook until aromatic.
- Shortly after add your spices and allow to toast lightly for about 7 minutes then add your tomato ragu and coconut milk and bring them to the boil, mixing gently.
- Add your lemon and calamari and allow to simmer until just cooked. Serve hot with Coconut rice.
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