Goan prawn curry w/ lemon rice

Ingredients

PRAWN CURRY:

• 550 grams prawns (1 kg of prawns yielded me this much amount after cleaning)
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 medium onion, finely chopped
• 1 tsp garlic paste
• 1 tsp ginger, julienned
• 1 tsp coriander powder
• ¾ tsp roasted cumin powder
• ½ tsp tamarind paste (adjust to taste)
• 1 sprig curry leaves
• 2-3 dry whole red chilies
• Salt & red chili powder to taste
• 200 mls coconut milk
• 2 tbsp chopped fresh coriander leaves
• LEMON RICE
• 1 generous glass rice (300 grams approx)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp peanuts
• 1 tbsp ivory lentils (urad dhuli dal)
• 1 tbsp split skinned Bengal grams (chana dal)
• Salt to taste
• ½ – ¾ tsp turmeric powder
• 1 sprig curry leaves
• 1 – 1½ tbsp lemon juice (adjust to taste)
• 2 tbsp water
• Cook the rice using the free boiling method.