Marinate squid with red chili powder, turmeric powder, ginger garlic paste, and lime juice, in a big bowl. Mix and keep aside for 10 minutes.

In a shallow fry pan, dry roast all the spices mentioned including coriander seeds, cloves, whole black peppercorns, black cardamom, cinnamon stick except poppy seeds. Roast them on medium heat until fragrant.

Add poppy seeds in the center and roast till they change color slightly. Switch off and let cool.

Add the roasted spices along with desiccated coconut in a mixer grinder.

Add a tablespoon of red chili powder and grind it to a smooth paste. Keep aside.

Heat a tablespoon of oil in a Kadai and add slit green chilies and chopped onion.

Fry on medium-high heat till the onion changes its color to light brown. Pour in the prepared coconut paste and saute it for 5-6 minutes or till the sukka gravy is dried.

Add some salt and half of the chopped coriander leaves. Mix well and stir in the marinated squid

Add a teaspoon of lime juice.

Cover and let it cook on medium heat for about 10 minutes. Check if the squid is done . Sprinkle the remaining chopped coriander leaves and remove them from heat