|6||garlic cloves — unpeeled|
|oil — for frying|
|800 g||calamari — tubes or steaks|
|45 ml||fish sauce|
|7,5 ml||brown sugar|
|500 g||baby spinach|
|2||tomatoes — ripe, cut into eighths|
|sea salt and freshly ground black pepper|
|30 ml||fresh coriander — chopped|
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.