In a small frying pan over low heat, dry¬ roast the cumin, coriander and fennel until aromatic. Grind all three to a fine powder with the chili and turmeric, using a spice grinder. Toss the squid with the spice mixture, soy sauce and scallions.
In a heavy-bottomed frying pan, heat the oil over medium high heat. Add the onion and sauté until lightly browned. Add the curry leaves, garlic, ginger and the marinated squid.
Sauté stirring constantly for a minute. Add the coconut milk. Bring to a boil. Simmer for 2 to 3 minutes, or until cooked and tender. Stir in the lime juice, season with salt and serve.