Prepare the squid tubes by gently removing the membrane on the surface of the squid. This will result in more tender squid. Season inside and out with salt and pepper and set aside.

For the rice filling: In an oiled pan, sauté the onion until translucent, then add the garlic and pepper. Once the pepper has softened add the spices and rice. Stir to ensure that the rice is incorporated well into the veg mixture. Pour into a mixing bowl and fold in the coriander.

Close the narrow end of each squid tube by threading with a toothpick. Fill the tubes with the rice mixture and seal the open end with a few toothpicks. Pour 2 tablespoons of oil into the pan and sear the squid for 2 minutes on each side; then remove from the pan.

In the same pan, sauté the onions, garlic, and ginger for the curry sauce. When the onions have softened, add the curry leaves and all the spices; cook until fragrant. Add the tomato puree and coconut milk, and bring to a boil. Then reduce to a gentle simmer on low heat. Carefully submerge the stuffed tubes in the sauce, season to taste, and cook, covered, for 30 minutes until tender. Serve sliced into discs with the curry sauce.

Prepare the squid tubes by gently removing the membrane on the surface of the squid. This will result in more tender squid. Season inside and out with salt and pepper and set aside.

For the rice filling: In an oiled pan, sauté the onion until translucent, then add the garlic and pepper. Once the pepper has softened add the spices and rice. Stir to ensure that the rice is incorporated well into the veg mixture. Pour into a mixing bowl and fold in the coriander.

Close the narrow end of each squid tube by threading with a toothpick. Fill the tubes with the rice mixture and seal the open end with a few toothpicks. Pour 2 tablespoons of oil into the pan and sear the squid for 2 minutes on each side; then remove from the pan.

In the same pan, sauté the onions, garlic, and ginger for the curry sauce. When the onions have softened, add the curry leaves and all the spices; cook until fragrant. Add the tomato puree and coconut milk, and bring to a boil. Then reduce to a gentle simmer on low heat. Carefully submerge the stuffed tubes in the sauce, season to taste, and cook, covered, for 30 minutes until tender. Serve sliced into discs with the curry sauce.