Spices are found healthy, so nice we have spice

As if you needed an excuse to order spicy. Some compounds in curry and onions may reduce your risk of colon cancer, according to a study. Researchers recruited five patients with familial adenomatous polyposis, a hereditary disorder that leads to colon cancer, and gave them each 480 milligrams of curcumin and 20 milligrams of quercetin three times a day for an average of 6 months.

By the end of the trail, the patients had 60 percent fewer polyps (bits of tissue that are precursors of cancerous tumors). A larger study is in the works to determine the most beneficial dose. But, we can of course start with a Pla Gaeng Phed, a Thai spicy curry fish dish.

We need 2 table spoons of vegetable oil, two medium onions, two medium tomatoes, 2 table spoons of chili past, one table spoon of red curry past, one table spoon of natural sugar, or palm sugar, two table spoons of tamarind water, salt and one mackerel of about 500 gram or other small fish.

To make the whole dish a bit more exotic you can at bamboo shots and coconut milk to enhance the Asian taste.

We start with preparation work by cleaning the fish by removing the scaled and the unwanted internals. We can cut the fish into steaks, or leave the fish as a whole. Salt the fish to taste. After we covered the fish with some foil, to prevent it of getting dry. We now concentrate on the vegetables, which we chop into pieces.

Heat the vegetable oil in a medium sauce or fish frying pan. Add the chopped onions and some salt until softens up. Add the chopped tomatoes and cook it all at a medium heat until the sauce becomes soft and pulpy. Now add the chili paste (careful not making it to spicy) and red curry paste, sugar and the tamarind water. Simmer for about 3 to 5 minutes. Add the fish and continue to cook at medium heat for 5-8 minutes, until done. Check the seasoning and adjust with salt if necessary. Serve hot with boiled white rice, preferable Thai Jasmin rice.