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Squid Curry

600 gram squid (cleaned)
1 tomato (cut into wedges)
175 ml coconut milk
4 tablespoons fish curry powder
1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds)
1 sprig curry leaves (discard the stem)
2 cups water
2 tablespoons cooking oil
4 shallots (sliced thinly)
1 tablespoon chili oil
Salt to taste

Clean the squid and set aside.
Heat up a pot with cooking oil and saute the shallots.
As soon as you smell the shallots aroma, add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges.
Quick stir for 1 minute and dish out the squid and set aside (to prevent over cooking the squid).
Add coconut milk, and water and bring the curry to boil for 8 minutes.
Add the squid back in and quick boil for 1-2 minutes (before they shrink in size). Add chili oil and salt to taste.
Serve hot with steamed rice.

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