Step 1

Cut the squid by separating the tube (the body) from the head and tentacles.

Step 2

Twist and pull out the cartilage inside the body.

Step 3

Remove the fins.

Step 4

Peel and remove the skin.

Step 5

Cut the large squid into thick rings.

Step 6

Wash and place them in a colander to drain any excess liquid.

Step 7

Fry the cumin, fenugreek, fennel, and mustard seeds over low to medium heat with vegetable oil until aromatic.

Step 8

Add the curry leaves to fry together with the spices.

Step 9

Blend the red onions, ginger, and garlic, with some water until it becomes a paste with the electric blender. Add to the wok and cook further for two minutes.

Step 10

Include the Malaysian curry powder and Kashmiri chili powder, then cook until the oil separates from the curry paste.

Step 11

Now add the tomato and tamarind extract.

Step 12

Place the squids and bird's eye chilies.

Step 13

Cook for 2 minutes over high heat.

Step 14

Finally, stir some chopped coriander leaves into the curry.