Slice squids into strips and set aside.
Heat coconut oil in a saucepan over medium heat.
Add onion, ginger, garlic, stir and let sweat for 2 minutes.
Add squid, stir and let simmer for 3 minutes, then add salt, lemon zest, curry and stir.
Add coconut milk, stir and let simmer for 4 minutes till it thickens.
Add chopped scotch bonnet pepper, black pepper, stir and let simmer for 2 minutes.
Add chopped scotch bonnet pepper, black pepper, stir and let simmer for 2 minutes.
Coconut squid curry ready to serve.
Garnish with lemon wedge and spring onion.