Grilled Squid Pesmol

ingredients:
500 grams of squid size
3 cm turmeric, crushed
1 teaspoon salt
1 tablespoon margarine for greasing
3 tablespoons cooking oil
4 red chilies, sliced ​​thin oblique
30 ounces whole red chillies
12 intact red onions
100 ml of water
1 tablespoon sugar
1 teaspoon vinegar

gravy:
150 gr of hazelnut
4 cm turmeric
4 cm ginger
½ cm retrieval key
6 red onions
3 cloves garlic
1 teaspoon salt

How to make:
A. Preheat the oven at a temperature of 180 ° C. Grease a heat-resistant dish with margarine. Clean squid, peel the outer skin to clean squid, pull the spine of "sword" of the transparent body, wash and drain. Clean the head, eyes and throw the stone in the middle of the head. Remove ink sac. Enter the head earlier in the squid body. Pinned by a stick so as not to get out.
2. Brush the squid with a delicate saffron and salt. Let stand for 10 minutes.
3. Arrange the squid in a heat resistant dish, bake for 5 minutes until it changes color and half-cooked.
4. Heat oil, saute ground spices until fragrant, put slices of pepper, cayenne pepper and onion intact. Pour the water, Put sugar and vinegar. Cook until thickened.
5. Pour the spices into the dish on top of squid, grilled squid return for ± 15 minutes until cooked. Serve while warm.