Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      gram          squid
  25      grams         onion
   1                    chile -- fresh
   1                    tomato
   4                    garlic cloves
   2                    cardamom
   1                    clove
   3      teaspoons     coriander
   2      teaspoons     cumin
   1      teaspoon      fenugreek
     1/2  teaspoon      chile powder
     1/2  teaspoon      paprika
     1/2  teaspoon      turmeric
                        curry leaf sprigs
 250      milliliter    coconut milk -- thin
 125      milliliter    coconut milk -- thick
                        -----stuffing-----
 100      grams         besan (chickpea flour)
   2                    garlic cloves
   1      teaspoon      coriander
   1      teaspoon      salt
     1/4  teaspoon      chile powder
     1/4  teaspoon      turmeric

Preparation:

Wash and clean the squid. Wipe dry and set on one side. Crush the garlic and mix this, together with the besan, in a bowl with the coriander, salt, chile powder and turmeric. Stuff the squid with this mixture and then secure with toothpicks. Chop onion, chile and tomato and crush the garlic, cardamoms and the clove. Mix the onion together with the chile, tomato, garlic, cardamom, clove, coriander powder, cumin powder, fenugreek, chile powder, paprika powder, turmeric, curry leaves and thin coconut milk. Put in a pan, add the stuffed squid and bring to the boil. Reduce the heat and simmer until the squid are tender, approximately 30 minutes. Pour in the Coconut milk, thick and cook until the gravy thickens.