First, clean the squid thoroughly, ensuring that you remove the ink sac, cartilage, beak and eyes. Cut the squid into 1/2 inch thick rings for the body and 2 inches length for the tentacles.
Steam egg yolk for 10 minutes. Remove from steamer and mash immediately. Leave aside to cool.
Heat up frying oil till smoking hot. Have your batter and cut squid ready.
Drop the battered squid into the oil gentle and fry on high heat for 20 seconds. Remove and drain.
Melt butter in a separate wok on low heat (you don’t want to burn the butter) add the mashed steamed egg yolk. Stirfry egg yolk until the mixture becomes bubbly. Add salt & sugar to taste.
Finally, add curry leaves and fried squid. Give it a quick toss until all the squid pieces are coated with the mixture.
