SQUID WITH MILK GRAVY

Oil for cooking

1 tbsp garlic chopped

10 birds eye chilies cut

500 gm large squid cut

2 tbsp fish sauce

200 ml milk (coconut milk/evaporates milk)

Salt & sugar to taste

1 stalk spring onion cut

1 stalk coriander leaves cut

1 stalk basil leaves

METHOD:

Heat up oil, sauté garlic & birds eye chilies.

Add squids, stir-fry over high heat until aromatic.

Add in milk, seasoning & bring to boil.

Add all the leaves & toss well.

Dish up & serve hot.