Add the squid along with ingredients from ginger-garlic paste to fennel seeds in a pressure cooker with very little water.
Pressure cook for one whistle on high and 10 minutes on simmer. Switch off and allow the pressure to go by itself.
Heat oil in a saucepan. Splutter the mustard seeds. Fry the curry leaves for a few seconds and then add in the onion. Cook till it becomes soft.
Add the tomato and continue cooking on low flame till the tomatoes get smashed.
Add the cooked squid along with the masala paste from the pressure cooker and cook on high flame, continuously stirring till the sauce becomes thick.
Serve warm with rice and curry, pulao, roti... It's upto you!!! :)