Squid Stoppers

ingredients:
750 gr medium squid, cleaned
100 g peeled shrimp
250 ml coconut milk diluted
250 ml thick coconut milk
2 tablespoons cooking oil
1 teaspoon chili powder
1 tablespoon curry powder seasoning

Spices:
6 pieces of red onion
3 cloves garlic
4 items hazelnut
½ tsp coriander seeds, toasted
1 stalk lemongrass
salt to taste

How to make:
A. Once cleaned squid, separate body and head. Chop the peeled shrimp heads and squid (mixed), set aside.
2. Combine spices with curry spices and chili powder and stir well.
3. Fetch is approximately ¼ the seasoning, then mix with chopped squid and shrimp heads and stir well. Then enter into a squid body and pinned by a stick.
4. Heat oil in a skillet and saute the remaining ground spices until fragrant. Pour the thin coconut milk, stir until boiling .. Enter a squid that has been filled, bring to a boil again.
5. Enter the thick coconut milk, stir gently so not to break the coconut milk, cooked squid and cook until thick sauce. Lift. Ready to serve.