Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.
Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Thread a skewer through the length of each piece to secure. Put the skewered calamari on a platter and drizzle with a 3-count of oil. Place a large grill pan on 2 burners over medium-high heat, or preheat a gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Grill the calamari for 2 minutes per side (no longer or they will get rubbery). Place the limes on the grill, cut side down, for 2 minutes or until slightly charred.
Sprinkle a little of the spice mix on the calamari and stack the skewers on a serving platter. Squeeze the grilled limes over the calamari and serve immediately.
Edited: October 9th, 2009