What could be simpler than a one-pan skillet dinner? For extra flavor, toasting the cumin and coriander seeds before crushing them releases their fragrance. Serve the saute over basmati rice. Source: EatingWell Magazine, September/October 1992

Perla Meyers


Ingredient Checklist


Instructions Checklist
  • Toast cumin and coriander seeds in a small, dry skillet over medium-high heat, shaking the pan, until fragrant, 30 to 40 seconds . Let cool and crush with the bottom of a heavy pan.

  • Heat oil in a large heavy skillet over medium-high heat. Add shrimp and crushed red pepper and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Season with salt and pepper and set aside.

  • Add shallot, garlic, ginger, curry powder and the crushed cumin and coriander seeds to the pan. Cook, stirring, until the shallot is lightly browned, about 1 minute. Stir in tomatoes, peppers and zucchini. Cook the mixture over medium heat, stirring often, until the sauce is slightly thickened, 8 to 10 minutes. Add the reserved shrimp, cilantro (or parsley) and lemon juice to the pan and heat through.

Nutrition Facts

191 calories; 4.8 g total fat; 0.9 g saturated fat; 182 mg cholesterol; 1174 mg sodium. 830 mg potassium; 15.6 g carbohydrates; 5.4 g fiber; 7 g sugar; 22.8 g protein; 2221 IU vitamin a iu; 81 mg vitamin c; 61 mcg folate; 185 mg calcium; 2 mg iron; 71 mg magnesium; 2 mg thiamin;

Reviews (5)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wonderful flavors Very delicious and this dish does remind of our favorite Indian restaurant. I prefer to serve this with boiled lentils ( 80 calories/serving 15 minutes cooking time) and this combines very well. Pros: low calorie Read More
Rating: 5 stars
Yummy! The spices bring me back to the day when I used to eat Indian food while living in Kuwait. Oh how I miss it! I love this dish. Its so easy and tastes wonderful! It has became one of my favorites to make! Read More
Rating: 3 stars
Healthy will probably make again I like the suggestion of adding the fennel to the toasting spices. This dish smells incredible as you are preparing it. I thought it would be more flavorful based on this. I did end up adding more salt in the end to try and liven up all of the wonderful spices. I would probably make it again if I had the ingredients around but I'm not sure that I would seek them out. Pros: Smells wonderful Read More
Rating: 4 stars
I was rather stupid and used cayanne pepper instead of the crushed red pepper. Let's just say it's eatable but very hot!!!!!!!!!!!!!!!!! Read More
Rating: 5 stars
One of our weekly favourites This recipe is excellent and has become a regular dish around our house. We substitute snow peas in place of zucchini and use fresh tomatoes rather than canned. To account for the loss of liquid we add 2-3 tablespoons of rice vinegar and a touch more lemon juice. Adding some fennel seed when toasting the cumin and coriander gives it some extra flavour. Read More