Step-by-Step Instructions

1. 1.Prepare Ingredients

   Slice one medium onion, chop one medium tomato, and clean and cut 300g of squid into rings.

2. 2.Heat Oil and Spices

   Place a clay pot on a stove over medium heat. Add 3 tablespoons of oil, then add 1 teaspoon of cumin seeds, 1 small cinnamon stick, and a few curry leaves. Sauté for 30 seconds until fragrant.

3. 3.Sauté Aromatics

   Add the sliced onion and 2-3 slit green chilies to the pot. Sauté until the onions turn translucent, about 3-4 minutes.

4. 4.Add Ginger-Garlic and Seasoning

   Stir in 1 tablespoon of ginger-garlic paste and sauté for 1 minute. Add salt to taste and 1 tablespoon of curry powder. Mix well and cook for 1-2 minutes until the spices are fragrant.

5. 5.Cook Squid

   Add the cleaned and cut squid rings to the pot. Mix thoroughly to coat the squid with the spices. Cover the pot and cook for 5-7 minutes, allowing the squid to release its juices and partially cook.

6. 6.Add Tomatoes and Coconut Milk

   Uncover the pot, stir, then add the chopped tomato. Pour in 1/2 cup of coconut milk. Mix everything gently.

7. 7.Simmer Curry

   Cover the pot again and simmer on low heat for another 10-12 minutes, or until the squid is tender and the curry has thickened to your desired consistency.

8. 8.Final Touches

   Uncover, add 1-2 whole green chilies (optional, for extra heat and flavor) and 2-3 dried red chilies. Stir gently and cook for another 1-2 minutes.

9. 9.Serve

   Serve the hot Sri Lankan Squid Curry with steamed rice, dal, and papadum.