Preheat the oven to 200ºC/gas 6.
Split the tomatoes and strip and divide the onion, at that point place in a cooking plate with the unpeeled garlic cloves.
Season, sprinkle with 1 tablespoon of oil and dish for 30 minutes, or until delicate.
Move to a plate and permit to cool.
Strip the garlic.
Spot the tamarind mash in a little bowl, cover with bubbling water and douse for 15 minutes (if using paste, preclude this progression).
Spot the chillies in a bowl.
Cover with bubbling water and splash for 15 minutes.
Channel, saving the fluid.
Spot the chillies, garlic, a large portion of the simmered onion, the tomatoes, 3 tablespoons of oil, 1 tablespoon of ocean salt and some newly ground black pepper in a food processor and mix to a thick paste.
Add the tamarind mash and fluid (or the paste), at that point 6 tablespoons of the stew fluid and mix momentarily again to consolidate.
Move the combination to a large non-responsive bowl.
Cut, at that point place the squid in the marinade, cover with clingfilm and marinate for 3 to 4 hours in the refrigerator.
Preheat a grill or cast-iron frying pan dish to a medium heat.
Eliminate the squid from the cooler, shake off abundance marinade and cook, turning, for 10 to 15 minutes, or until delicate and starting to blacken.
For the salsa, cook the pineapple on a grill or cast-iron frying pan skillet on medium heat, turning sometimes, for 5 to 7 minutes or until delicate and blackening.
Move to a food processor, pick, finely hack and add the mint, alongside the leftover simmered onion and barrage to a thick paste.
Mix through the lime juice.
Split the squid between serving plates and present with the pineapple salsa and a crush of new lime.
