Blend the red onion into a fine paste and set aside.

Insert the tentacles into the squid body, set aside.

Heat a pan with some oil on medium heat. Add in cardamom pods, cloves, star anise and cinnamon stick. Fry for 1 minute until they release their fragrances. Add in curry leaves and shallots. Cook for a few minutes until the shallots are golden brown.

Add in grated ginger, grated garlic, previously blended red onion, curry powder, chili powder, turmeric powder, cumin powder, fennel powder and 1 cup water (250 ml). Mix everything together and cook until the mixture thickens, around 10 minutes. Stir now and then to prevent it getting burnt.

Add another ½ cup water (125 ml) or more if you want it more saucy. Bear in mind the squids will also release some liquid. Mix everything well and adjust salt to taste.

Add in previously prepared squids. Gently mix everything together and continue cooking for another 8-10 minutes or just until the squids are fully cooked. Once cooked, add in evaporated milk and give it one last stir and it's ready to be served. You can also use coconut milk or plain yogurt. Combine this dish with my other Nasi Kandar dishes to make your Nasi Kandar experience more complete. Enjoy!