I made this dish a little easier without some prescription supplements. It turned out too delicious. So, cleaned and washed squid shake off excess moisture. The less moisture, the better for further cooking. Cut each carcass with one hand along the that it is opened as a sheet. On the inside of the blunt side of a knife to make the mesh. This is to ensure that in the process of frying the pieces not wrapped in the ring and better able to soak up the fragrant sauce.

Notched carcass folded into a tube and cut into thin strips about half a centimeter wide (like noodles).

Now prepare the vegetables. Asparin tomatoes with boiling water, peel and chop finely. Nachinaem onion finely. Garlic squash them into jelly with a knife and cut into slices. I used fresh instead of canned tomatoes in tomato juice.

Now warmed up our kettle and pour oil. Throw in strips of squid. After that, the squid give juice. We wouldn't want squid boiled in the juice. They should be toasted. Therefore, we carefully with a slotted spoon raise squid and presses them to the wall of the cauldron, add the fire and waiting for the juice evaporated. Then quickly, within 2 minutes, fry the squid. Spread them on a plate.

In the cauldron, add more oil, fry the onion, garlic and tomatoes. Onion should be just translucent.

Then roast squeeze lemon juice, add the soy sauce. Pour half Cup of boiling water. At a moderate temperature simmer the vegetables for 5-7 minutes, then the resulting sauce add salt to taste and pepper freshly ground black pepper. Add half a teaspoon of nutmeg, and five or six grains of cloves. After a minute throws lightly toasted squid. I made easier into a vegetable fried with sauce put the squid and added the spices for the shrimp.

Thoroughly mix the squid with the sauce, braise for two to three minutes and remove the dish from the stove. "Kumi-Kumi" is ready!