Prepare the squids by removing the innards and mouth. Use any convenient curry mix.

Chop the squid tentacles and various vegetables from your fridge.

Heat a pan with a bit of oil and sauté the chopped vegetables and squid tentacles.

Add one bowl of cooked rice to the pan with the sautéed vegetables.

Pour the prepared curry into the pan.

Mix the curry, rice, and vegetables thoroughly while cooking.

Insert slices of cheese into the squids.

Stuff the squids with the curry rice mixture, filling them up to 80%.

Seal the stuffed squids with toothpicks and poke holes in the squid body to prevent bursting.

Heat a pan with butter and oil, then cook the stuffed squids evenly on both sides.

Let the cooked squids cool slightly, then slice them into bite-sized pieces.