Curry Fights Skin Cancer!

Curry is yellow because it contains curcumin. Curcumin has been shown to interfere with the development of melanoma (skin cancer) cells.

Past studies have shown that people who eat curcumin in abundance have lower rates of lung, colon, prostate, and breast cancers.

The theory is that curcumin curbs inflammation, a risk factor for cancer.

For self-defense eat at least a 1/2 teaspoon of curry daily.

---Information gathered from Bharat B. Aggarwal, PhD, professor of cancer medicine at U of Texas M.D. Anderson Cancer Center, Houston

This recipe was part of my mother-in-law's recipe book. She was from Rotterdam, but lived a good porton of her life in Indonesia. She pronounced it "buh-ba-tay".


1 cup coarse bread crumbs

1 cup skim milk

olive oil spray

1/2 medium onion, finely chopped

4 cloves of garlic, minced

1/2 apple, peeled, cored and finely chopped

1/3 cup raisins, or dried currants or cranberries

1/4 cup slivered blanched almonds

2 tablespoons curry powder

1 teaspoon sugar

3/4 cup beaten egg

1 1/2 to 2 pounds ground turkey

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1 3/4 teaspoon sea salt (divided use)

1/4 teaspoon fresh ground pepper

Mango chutney for garnish

In a small mixing bowl, soak the bread crumbs in the skim milk for about 15 minutes, then drain in a sieve over a bowl. Lightly press the bread crumbs to remove the excess milk. Reserve excess milk for the custard topping.

Place an oven rack in the middle of the oven and preheat to 350 degrees. Coat a 9-by-9-inch baking dish with olive oil and set aside.

In a heavy skillet, saute the onion, garlic and apple with olive oil until soft, about 12 minutes. Add raisins, almonds, curry powder and sugar, and cook, stirring occasionally, for 1 minute. Remove from heat.

In a large bowl, mix together 1/4 cup egg mixture, pressed breadcrumbs, turkey, raisin mixture, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/4 teaspoon pepper, and blend until well combined. Do not over-mix.

Spread meat mixture evenly in the baking dish and bake for 30 minutes.
While the turkey loaf is baking, mix half a cup of egg mixture, reserved milk and 1/4 teaspoon of salt.
Remove the turkey loaf from the oven and pour off excess fat.
Using a round chopstick, poke holes in the loaf; pour the egg mixture over the loaf and return to the oven and bake for approximately 15 minutes, or until set.
Serve hot with a bit of mango chutney.

Makes 9 (3-by-3-inch) servings. curry to home page

More curry recipes in this cookbook

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