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- Clean and cut squids into rounds.
- Heat oil in a saucepan and fry spices (A), (B) and onion till fragrant and oil rises.
- Add squids and green chillies. Stir well for 3040 seconds. Pour in thin coconut milk and cook over medium low heat for 45 minutes. Once it comes to a boil, add thick coconut milk, evaporated milk and seasoning. Simmer over low heat for another 34 minutes.