Cooking of Squid:

1. Wash Squid thoroughly and cut into medium-sized rings.
2. Marinade Squid pieces with half of the Turmeric Powder, Red Chili Powder, and Salt and leave for 15 minutes.
3. Take marinated Squids with 2 Cups of water in a pressure cooker and cook with the vent weight on until 3 whistles come out.
4. Switch the flame off and wait until the pressure drops.

To make the Paste:

1. Dry roast grated coconut on a pan until it emits a nutty aroma and turns light brown in color.
2. Add Coriander Powder, Kashmiri Red Chili Powder, and Turmeric Powder and cook for 2-3 minutes on low flame switch the flame off and wait till the mixture cooled down completely.
3. Now make a smooth paste of the mixture by adding a little water.

To make the Malabar Squid Curry

1. Heat Oil in a pan and temper the oil with dried red chili, fenugreek seed, and curry leaves.
2. Add onion and fry for 2-3 minutes and add garlic paste and cook till the aroma of fried garlic comes out from the spice mix.
3. Now add Tomato Paste and cook until the raw aroma of Tomato goes completely.
4. Add remaining Salt, Turmeric Powder, and Kashmiri red chili powder.
5. Now add the Coconut paste and mix thoroughly and cook for 5 minutes on low flame until oil comes out.
6. Now add boiled Squid and mix thoroughly.
7. Add 2-3 cups of water and cover the pan with a lid and cook for 7-8 minutes in low flame until desired consistency is reached.
8. Finish the curry by adding Garam Masala Powder.

Tempering Malabar Squid Curry

1. Heat Oil in a tempering pan and temper the oil with Curry leaves and dried Red chili and add the tempering directly to the Malabar Squid Curry.
2. Serve it with hot steamed rice.