Cover the plantains, unpeeled, with water in a large pot. Cover and bring to a boil. Boil for about 30 - 45 minutes or until the peel has soften and start to open easily.

Meanwhile prepare the vegetables - peel and chop the onions and garlic. Stem and chop the chiles.

Once plantains are boiled. Remove from the water and allow to cool. Then peel and slice them into discs of about 5-mm or ¼-inch thick. Place in a mixing bowl. Add the coriander seed powder and paprika. Toss and mix well.

Lightly coat a large nonstick skillet or cast iron pan with olive oil and set over medium-high heat. Once heated, add plantain slices in a single, uncrowded layer (work in batches if necessary). When plantains pick up a nice golden colour and are slightly crispy on one side, about 5 minutes, flip them over and cook until golden and slightly crispy, about 3 minutes more. Lightly season with salt. Remove all plantains and set aside.

Before moving on to making the sauce, toast the nori sheets directly on the flame or hot plate by lightly touching them in the heat. Turn them around and keep touching them with the heat until they feel crisp. Set them aside for now.

You may give the skillet a quick rinse, before moving on, to remove any spices that may have deposited. When these spices get roasted furthermore in additional oil, they may produce an unpleasant taste.

In the same skillet, add 1 more tablespoon of olive oil. Once heated, add the onions, garlic and chiles. Saute for about 3 minutes.

Add the tomatoes and cook for another 3 minutes.

Crumble the nori sheets into the pan and stir.

Add in the plantains along with the lemon juice and salt to taste. Cook for another 3 minutes.

Add avocado and remove from the heat. Garnish with coriander leaves (cilantro). Serve.