Method:

Masala Paste:

1. Grind all the dry spices (cumin, coriander, fenugreek and mustard seeds) to a powder in a spice grinder or a pestle and mortar.

2. Into a mini food processor add the garlic, chilies, coconut, about 50-60ml of water and the ground spices. Blend to a paste.

3. Add the turmeric.

Sauce:

1. Heat the oil in a karahi over a medium heat and add the mustard seeds. Fry until they begin to pop, then stir in the onion and fry for five minutes.

2. Add the garlic, ginger and green chili and fry for one minute.

3. Add the masala paste, chili powder and salt. Cook for 3-4 minutes (add a splash of water if required). 

4. Stir in the tamarind liquid and jaggery. Stir it through.

5. Add the squid and chopped tomato then leave to simmer for a couple of minutes. The squid will cook very quickly, so ensure it stays tender. 

6. Remove from the heat, finish with some fresh green coriander and serve.