For example, adding cruciferous vegetables, like cauliflower with curry, helps treat established prostate cancers. And, in addition to cauliflower and kale -- cabbage, broccoli, brussels sprouts, kohlrabi, watercress and turnips -- contain a chemical that is a significant cancer-preventive.

It all boils down to a pair of crucial chemicals that "hold real potential for the treatment and prevention of prostate cancer," the Rutgers study stated. The vegetables contain phenethyl isothiocyanate, or PEITC, while the curry contains curcumin, a yellow pigment found in the spice itself. Both are considered phytochemicals -- nonnutritive substances in plants that have protective, antioxidant or anti-disease qualities.

These scientists have noted that although prostate cancer rates are high in the U.S, they are much lower in India, where people eat a lot of curry and vegetables. In fact. majority of the Indians remain vegetarians even today regardless of where they are living.

Curry itself has also prompted other significant findings.

Last year alone, the University of Texas found it inhibited the growth of both skin cancer and breast cancer cells, while the University of California at Los Angeles found it stopped the spread of harmful brain plaque in patients with Alzheimer's disease.

Is that the reason why we desis/deshis eat curry so much as if it was going out of business? May be! Some habits are passed on in families without footnotes. Eating curry may be one of them!


How to make green curry paste:

Ingredients
1 tbsp coriander seeds
1 tbsp cumin seeds
6 black peppercorns
3 5cm stalks lemongrass, chopped
½ cup coriander leaves
1 5cm piece fresh galangal or ginger, peeled
1 tsp lime zest
8 garlic cloves, peeled
4 shallots, peeled and coarsely chopped
12 green chilies, seeds and stems removed and halved
¼ cup water
1 tsp salt

Method

1. Roast the coriander and cumin seeds for about two minutes in a dry non-stick frying pan. When they have cooled, grind to a fine powder in a spice mill.

2. Combine the roasted ground spices with all the remaining ingredients in a food processor or blender and puree until a fine paste is formed. For better flavour, grind by hand in a mortar and pestle.

3. Pour the paste into an airtight container and refrigerate for up to one month.

This curry paste can be added to any other curry preparation. Just one teaspoon will make other curries more flavorful, zesty and pungent.


CHICKEN IN RED CURRY SAUCE

Ingredients, chili paste
3cm ginger
1cm galangal
2 cloves garlic
3 shallots
1 stalk lemon grass, finely chopped
4 fresh red chilies
4 dried red chilies
2 cm shrimp paste
1 long red chili, fresh
1 tomato

Method

Pound to a paste in a mortar and pestle, or blend in a blender.

Ingredients, curry
3 tbsp oil
1 large onion, chopped
450g chicken fillet, sliced
1 large eggplant, sliced
250 ml coconut milk
2 tbsp lime juice
1 tbsp brown sugar
salt to taste
Thai Basil leaves or coriander leaves, kaffir lime leaves for garnishing

Method

1. Heat oil in a wok or large frying pan and fry onions for about 30 seconds before adding the chili paste.

2. Add the chicken and give it a good toss to ensure that the fillet is coated with the chili paste.

3. When the chicken is three-quarters done add the eggplant and stir.

4. Continue to cook for about five minutes and add the remaining ingredients.

5. When the mixture thickens remove from fire.

6. Dish out the chicken and garnish with Thai basil leaves, coriander leaves or kaffir lime leaves and serve with rice.