1. Pound shallots and garlic until semi-fine.
2. Heat up oil and saute the onion garlic paste together with chilli paste until the paste shrinks and oil split.
3. Meanwhile, cut the squid into rings or bite sized strips, add it into the pan with sliced yellow onions and tamarind juice. Combine well.
4. Cook on low heat until onions and squid are tender. Add a bit of water if the sauce becomes too dry. Season with salt and sugar to taste.