Curry-Dusted Calamari

1. In a skillet over medium heat, sauté onion and curry paste in oil 5 min. Remove from heat and cool. In the bowl of a food processor, combine curried onions with mayonnaise, sour cream and lime juice. Reserve aïoli refrigerated.

2. In a bowl, combine cornmeal, curry powder and salt to taste. Place flour and beaten egg in 2 other bowls. Dip calamari in flour, then egg, then cornmeal to coat. Deep fry until golden and drain well. Serve immediately with red curry aïoli and black bean-mango salsa.