Method of Preparation:
Dry roast the red chillies, coriander seeds, turmeric and onions, till golden brown and grind to a fine paste. Heat 1 tsp oil in a kadai, add crushed garlic. Sauté for a minute and add the ground masala, powdered jeera, squid, 2cups of water, curry leaves and bring to boil on a slow flame for 15 to 20 minutes. Once the squid is done add the grated coconut, cover and simmer for 5 minutes, serve hot.
