Trim the tentacles and carefully open the squid with a sharp kitchen knife. Remove the ink sac, then rinse, dry with kitchen paper and cut into small bite-sized pieces. Mix soy sauce with sesame oil and curry and marinate the squid in it for about 1 hour. Peel and dice the onions and three cloves of garlic. Clean and rinse the fennel and remove the stem wedge. Cut the fennel into small cubes as well.
In a saucepan, heat 2 tbsp of sprouting oil. Sauté the vegetable cubes, cloves and the chili spice in it until hot. Deglaze with the coconut milk and beef broth. Gently simmer the sauce in a closed saucepan for 20 minutes. In the meantime, peel the ginger and cut into very thin slices. Peel the remaining garlic cloves and quarter lengthwise.
Thread the garlic quarters, ginger slices and squid pieces alternately onto wooden skewers. Heat the remaining sprouting oil in a wok or possibly a frying pan and roast the sate skewers all around. Remove the cloves from the sauce, season with salt and bring to the table with the sate skewers.
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