Slice the chillies lengthwise along one side to open, but keep them whole. With the palm of your hand, press down on the flat side of the blade of a carving knife to open the garlic cloves. Heat the oil in a wok and stir-fry the chillies and garlic for about 1 minute.Add the calamari and quickly stir-fry over high heat for a minute or two (the calamari will curl up and turn white). Stir in the fish sauce, vinegar and sugar.Add the spinach and tomatoes and stir-fry until the spinach is just softened. Season to taste with salt and black pepper. Garnish with coriander leaves and serve with fluffy basmati rice.Words and image: Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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