1. Combine lentils with water.
2. Peel the onion and stick the cloves in it.
3. Add it to the lentils.
4. Simmer till lentils are soft and mushy.
5. Lift out and discard the onion.
6. Cool the lentils and blend till smooth.
7. Combine chili paste with1/4 cup of coconut milk and cook in a non stick pan till fragrant.
8. Add the blended lentil, prawns and squid.
9. Simmer till the sea food is cooked.
10. Add fish sauce and remaining coconut milk.
11. Simmer for 2 minutes.
12. Serve hot.

For Oriental Chilli Paste:

1. Grind all the ingredients except oil and tamarind together to a paste.
2. Heat oil and roast the paste over medium flame for about till the raw smell is lost.
3. Add tamarind, mix well and remove.