Start by cleaning the squid if it hasn't already been done. Remove the beak and innards, then rinse under cold water. Cut the squid into rings or bite-sized pieces, depending on your preference.
In a large pot or Dutch oven, heat the cooking oil over medium heat. Once hot, add the sliced shallots and sauté until they become translucent and fragrant, about 3-4 minutes.
Stir in the Babas fish curry powder and the curry spices. Cook for another minute, allowing the spices to bloom and release their aromatic oils.
Next, add the tomato wedges and curry leaves to the pot. Stir well, letting the tomatoes soften and incorporate into the mixture, which should take about 3-5 minutes.
Add the coconut milk and 2 cups of water to the pot. Stir to combine, and bring the mixture to a gentle simmer.
Once the mixture is simmering, add the cleaned squid. Cook for about 5-7 minutes, until the squid is tender and cooked through. Be careful not to overcook, as squid can become rubbery if left too long.
Taste the curry and adjust the salt as needed. If you’re using hard-boiled eggs, peel them and add them to the curry for the last few minutes of cooking. Serve the Squid Curry hot, garnished with fresh herbs if desired.
