Preheat the oven to 200°C.
Heat oil in a pan and sauté curry leaves, onion, ginger, and chillies until soft.
Add mussels, turmeric, and rice flour to the pan.
Stir in coconut milk and salt, then bring to a simmer.
Cook for 3 minutes until mussels open and sauce turns glossy.
Remove mussel meat from shells, discard shells, and reduce sauce until very thick.
Cool the sauce and mix in the raw prawns, haddock, squid, and mussel meat.
Divide filling into four skillets, garnish with extra chillies and curry leaves, and top with pastry discs.
Brush with egg, sprinkle with onion seeds, and bake for 15 minutes.
Mix all salad ingredients together in a bowl.
Serve the seafood pie alongside the prepared salad.