Malabar's own koonthal nirachathu aka stuffed squids

Calamari has been the favourite pick of the millennials whenever they pay a visit to any continental restaurant. Well, the local kitchens have a better idea on how to cook squids. Unlike calamari, squid is cooked and served as a whole in the northern parts of Kerala and has been a much sought after item during every Iftar season. To start with a snack-variety, try out its stuffed version.

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Ingredients
10 squids
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp fennel powder
Oil as required
Salt as required
3 onions chopped
3 green chillies chopped
1/4 cup scraped coconut
1 sprig curry leaves
1/2 tbsp coriander leaves chopped
For dip and fry
1 egg
1 tsp chilli powder
1/4 tsp turmeric powder
Salt as required

Preparation
Remove the head of the squid and clean it well
Mince the cleaned heads and 2 other squids
Add 1 1/2 tsp chilli powder, 1/4 tsp turmeric powder, fennel powder and salt
Heat it in a pan and cook for a while
Pour oil to this mixture and stir fry it it
Remove it from the pan
In the same pan, heat oil and saute the onions and green chillies
When the raw smell leaves the pan, add the coconut and fry for a minute
Now add the squid mixture, curry leaves and coriander leaves
Stir fry the mixture for another minute
Now add this filling to cleaned squids
Lock it with toothpicks
In a bowl, break the egg, add 1 tsp chili powder, 1/4 tsp turmeric powder and salt, mix well
Dip the filled squids in the egg mixture and keep aside for an hour
Heat oil in a pan and add the filled squids
Fry covered