For long long time, I have eaten this dish cooked by my mum. It is so special because it is the only gravy that uses black ink obtained from the squid.
It is quite simple to prepare but you need time to clean the squid, from removing the outer film off the skin, eyes and hard substance found on the head but retaining the ink sac. If more ink is used it turns more darker tone.
The squid is simmered in a spicy gravy using dry chili, onion, garlic, turmeric and lemon grass. Do not overcook squid, it will become rubbery.