Cut the squid hoods into 6 cm squares and score a
crisscross pattern lightly into the flesh with a small sharp knife.
Scrub the mussels and remove the beards.
Heat the oil in a large heavy-based pan or wok, add the
onion, garlic and ginger, and cook over medium heat for 3 to 5 minutes
or until the onion is soft.
Add the turmeric, chili powder and paprika, and cook for
2 minutes or until the oil begins to separate from the spices.
Add the seafood to the pan and cook over high heat for 3
to 5 minutes or until the shrimps are pink.
Stir in the tomato puree and sugar and stir-fry for 3
minutes or until the sauce is heated through.