Place all the dry spices, i.e., whole coriander seeds, whole cumin seeds, black peppercorns, paprika powder, chili powder, and turmeric powder in the spice grinder. Grind them until they become fine powder. Set aside.

Chop the ginger and garlic with two tablespoons of water in a spice chopper until they become a paste.

Heat the oil in a deep frying pan or a cooking pan, and fry the chopped onion until it becomes translucent and lightly golden.

Add the dry spices, ginger garlic paste, and stir-fry until the spices release an aroma.

Pour in the coconut milk, salt, and tamarind paste (lemon juice). Cook at medium-high heat until the coconut milk thickens and shiny. You can put the lid on if you want.

Lastly, add the shrimp and frequently stir as you cook for about 3 minutes or until all the shrimp turn opaque. Turn the heat off.