Heat oil in a pan.
Add curry leaves followed by chopped onion.
Saute till they turn almost brown in colour.
Add the ginger-garlic paste and cook till the raw smell goes.
Add all the spice powders and saute for a minute.
Add tomatoes and cook till oil separates.
Add the squid and mix well.
Cover and cook for a minute.
No need to add water as the squid will release its juices when it starts to cook.
Remove the lid and cook till the water content evaporates completely and the squid is done.
Switch off heat.
Transfer to a serving dish and serve with rice.