700 g squids / 1 onion / 100 mL coconut milk / 200-300 mL milk / fresh ginger / powdered curry / 2 limes / extravirgin olive oil / pepper
Brown 3 teaspoons of curry in a pan with some oil, over low heat. Slice the onion and add it to the curry. Add the squids and let them take all the flavor. Mix the coconut milk with normal milk. Pour it in the pan, season with grated ginger and the lime zest. Lower the heat, cover with a lid, and simmer for 40 minutes. Once the sauce is creamy, add the lime juice and some pepper.