In a pressure cooker, combine cleaned squid rings with turmeric, salt, and 1/4 cup water.

Pressure cook for 1 whistle, then reduce heat and cook for 10 minutes.

Dry roast fennel seeds and black peppercorns in a pan for 1 minute.

Transfer the roasted spices to a blender.

Add meat masala to the blender with the roasted spices and grind into a fine powder.

In a blender, coarsely blend shallots, ginger, and garlic.

Heat coconut oil in a pan (preferably an earthenware pot).

Add mustard seeds and wait for them to splutter.

Add the shallot-ginger-garlic mixture and sauté well until translucent.

Tear curry leaves and add them to the pan, stirring well.

Add chopped tomatoes and cook until softened, mashing them nicely.

Add chili powder and coriander powder, mixing well for 30 seconds.

Add the cooked squid from the pressure cooker, including any remaining water.

Mix well and cook until the water evaporates, maintaining a slightly moist consistency.

Add the fennel, black pepper, and meat masala powder, mixing thoroughly.

Adjust salt to taste.

Serve hot as a side dish.