CALAMARI STEAKS IN COCONUT-AND-PEANUT SAUCE
Prepare all your ingredients.
Bring salted water to a boil over high heat. Once boiling, add your rice and bring back to the boil. Cover and turn heat down to simmer for 15 minutes. Take of the heat and leave to stand for another 15 minutes.
In a saucepan over a medium heat, combine the peanut butter, ginger, chilli and 200 g coconut milk. Add the sugar and remaining coconut milk, a little at a time, stirring continuously until slightly thickened. Add the coriander.
Using a sharp knife, cut a crisscross pattern over the calamari steaks and pan-fry them in hot olive oil for 2-3 minutes on each side or until golden and tender.