1. Melt the butter in a large frying pan. Saute the onion and
green pepper until translucent. Add the garlic, ginger, curry
leaves and spices. Cook over a low heat, stirring for two
2. Add the coconut milk and simmer gently for five minutes.
3. Slice the calamari steaks and drizzle with lemon juice.
Bring the sauce to the boil and add the calamari. Cook for
about five minutes until the calamari is just cooked.
4. Remove from the heat and add chopped fresh coriander.
Season to taste and serve immediately with basmati rice.
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