Season the shrimp and mixed seafood with paprika, salt, black pepper, and ground cumin.

Blend the tomato, red bell pepper, and coriander into a smooth mixture.

Heat vegetable oil in a skillet and sear the shrimp until lightly browned.

Remove the shrimp from the skillet and set it aside.

Cook the mixed seafood in the same skillet and add the onion and garlic.

Stir in half of the blended vegetable mixture and add curry powder and ground turmeric.

Pour in the water and add the chili pepper.

Taste and adjust the seasoning, then bring the seafood mixture to a boil.

Simmer the mixture for 10 minutes, then stir in the white rice.

Cover the skillet and cook the rice for 20 minutes over low heat.

Combine the remaining blended vegetable mixture with tomato paste, curry powder, and ground turmeric in a saucepan.

Cook the sauce for 15 minutes, then stir in vegetable oil and lemon juice.

Gently stir the nearly cooked rice and arrange the reserved shrimp over the top.

Squeeze lemon over the rice and cover it for 5 minutes to warm the shrimp.

Serve the seafood rice with the lemon tomato sauce.

Take the lemon and close the lid for 5 minutes.

Serve with the lemony tomato sauce.