1/2 tsp. cumin seed
1/2 tsp. coriander seed
1 Tbsp. olive oil
1 1/2 lbs large shrimp, peeled and deveined
1/8 tsp. red pepper flakes
salt and pepper to taste
2 Tbsp. minced shallots
5 cloves garlic, minced
1 1/2 Tbsp. minced peeled gingerroot
2 tsp. curry powder
1 can (28 oz) plum tomatoes with juice, chopped
1 red bell pepper (seeded), thinly sliced
1 green bell pepper (seeded), thinly sliced
1 small zucchini, cut into matchsticks
1/2 cup chopped fresh cilantro or parsley
1 Tbsp. fresh lemon juice
In a small dry skillet over medium high heat, toast cumin and coriander seeds, shaking the pan, for 30 to 40 seconds or until fragrant. Let cool, and crush with the bottom of a heavy pan.
In a large heavy skillet, heat oil over medium high heat. Add shrimp and red pepper flakes and saute for 2 or 3 minutes, or until the shrimp turn bright pink. With a slotted spoon, transfer to a plate. Season with salt and pepper and set aside.
Add shallots, garlic, ginger, curry powder, and crushed cumin and coriander seeds to the skillet. Cook, stirring, for 1 minute, or until the shallots are lightly browned. Stir in tomatoes, peppers, and zucchini. Cook the mixture, stirring often, or until the sauce i slightly thickened. Add the reserved shrimp, cilantro or parsley, and lemon juice to the skillet and heat through.