Kari Sotong

Heat a large pan with some oil over medium heat.

Add 2 stalks of kari leaves and half a bulb of shallots. Stir-fry for a few minutes until the leaves are fragrant.

Add 1/2 tomato, 4 cloves of garlic, and 2 inches of ginger that has been pounded. Continue to stir-fry until the aromatics release their flavors.

Add 1 teaspoon of star anise and 3 tablespoons of fish curry powder. Fry for another minute until fragrant.

Stir in a small amount of water, then bring the mixture to a simmer. Cook this base sauce for about 2-3 minutes or until it thickens slightly.

Pour in half a box of coconut milk and stir well. Bring the kari back to a boil and let it reduce by cooking on medium heat for another 5-10 minutes, stirring occasionally to prevent burning.

Add cleaned cuttlefish and cook until they start to curl up; this should take about 3-4 minutes.

Add a bit more water if the sauce gets too thick. Simmer with an additional half box of coconut milk for another 5-10 minutes, stirring frequently.

Season with salt and seasoning to taste.

Stir in bendi (chili) and sliced tomato.

Let everything cook together for a couple more minutes before turning off the heat.