--- See more seafood curry action in tonight's episode (August 12) of Indian Food Made Easy , Wednesdays at 7.30pm on SBS Food Channel 3 to 19 August, with season two following in September. Episodes are available on after they air ---
Tonka executive chef Adam D’Sylva shares with us this wonderfully layered starring mussels, green prawns and barramundi fillets. Building upon a garlic and ginger base, Adam spices up proceedings with nigella and mustard seeds with a healthy serve of chilli. 
Bengali barramundi curry Source: China Squirrel
Calling upon the tenets of Kashmiri cuisine, balances sweet and spicy elements through its use of sugar and chilli powder. Here, white fish fillets are poached in a coconut and tamarind bath, with a bevvy of spices, including cinnamon, cloves, cumin and turmeric, added for extra zing.
Iftar is happening a little differently this year. Source: Chris Chen
Rasam soup is a popular dish in South Indian cooking, and here pairs the restorative broth with pan-fried sea bass and turmeric potatoes. If your spice shelf is well-stocked, Ottolenghi recommends swapping the garam masala for a homemade mix of black pepper, cumin, coriander, caraway and yellow mustard seeds.
Source: Nopi
In this , coconut curry brings out the unique characteristics of mullet – its deep sweetness and distinct umami kick. Tamarind, too, is balanced with sugar, while the usual spice suspects (coriander, mustard and cumin seeds, plus turmeric and chilli) bring everything together.
South Indian curry of mullet. Source: Ben Dearnley
Blue eye travella and Desiree potatoes get an Indian treatment with this saucy . Tinned tomatoes come in handy here, along with the store-bought curry blend, garam masala. Throw in peas or spinach to up your veggie intake and soften the heat.
Fish curry in 35 minutes? It can be done. calls on tamarind water, coconut milk, turmeric and frozen, finely shredded coconut. Serve with steamed rice, store-bought lime pickle and eggplant chutney for an instant banquet.
A fish curry is a feature of Diwali celebrations with Seetha Dodd's family. Source: Jason Loucas
Introduced to India from the Portuguese, vinegar is now a popular ingredient in Goan cuisine, bestowing dishes with a deliciously sharp edge. In this , coconut vinegar brings the tang, complementing the fiery, pickle-like tomato sauce.
Goan prawn balchao
Grab your mortar and pestle for this south-west Indian speciality: . The creamy coconut base is peppered with tamarind; cumin, fenugreek and mustard seeds; turmeric, paprika and curry leaf. 
Prawns in spicy, Kerala-style sauce
