Pad pong kari

Method

1. 1 Score the inside of the squid with dragon scale-like cuts, then cut into pieces and pat dry thoroughly.
2. 2 Toss the curry powder in oil over low heat for 60 seconds until cooked and fragrant.
3. 3 Beat the eggs with fresh milk; the milk makes the sauce smooth and creamy without needing cornstarch.
4. 4 Sauté the squid over high heat for 60 seconds, then remove immediately.
5. 5 Sauté the onions and celery for 90 seconds, then pour in the egg and milk mixture and stir gently for 60 seconds.
6. 6 Add the squid, season with oyster sauce, then turn off the heat when the eggs are just set and soft, and sprinkle with chopped scallions.