The first thing to do is split all the ingredients in half (apart from the yogurt) to cook in two batches. This makes the job a lot easier and keeps the heat in the wok or large pan. This is essential for getting a nice colour on the squid and stops it from boiling. Ensure you pat the squid dry on kitchen towel. I have no problem with using frozen squid; in fact I think the freezing process helps by slightly tenderising the flesh, especially with larger ones. I use no salt in this dish, but instead rely on the spices, ginger, garlic and lime to boost the flavour.
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