Heat the veg oil in saucepan over medium heat. Add shallots and cook for 6 mins until softened.

Add the garlic, cumin seeds, cinnamon stick.

Add curry leaves and cook for another 4 mins.

Add the squid in and stir fry for a few mins before pouring in the milk and water.

Bring to boil and lower the heat and let it simmer for about 45 mins.

Served with rice.