Epicure: A Fresh Take on Promoting Prostate Health
About 1 in 6 men are diagnosed with prostate cancer, making it the second most common cancer diagnosed in American men. What needs to change? Our eating habits. In this episode of Epicure with Chef MDs hosted by Marc Silverstein, we experience some healthy Indian flavors and ingredients at Rasika, a modern Indian restaurant in the heart of downtown Washington, D.C. James Beard award-winning Chef Vikram Sunderam walks us through a traditional Indian fish dish filled with natural ingredients that can help prostate health.
As Sunderam prepares the dish, Dr. Paul Rusilko, DO, Associate Professor of Urology at The GW Medical Faculty Associates, points out key differences in Asian diets that help prevent prostate cancer. Dr. Rusilko notes that prostate cancer is rarely found in the Asian continent which uses more vegetables, fish and natural ingredients found in traditional Japanese and Southern Mediterranean diets.
Chef Sunderam’s fish curry avoids fatty acids and artificial substances found in western diets to create a naturally healthy dish without compromising the flavor. Dr. Rusilko points out that the dish’s main ingredient–fish, in this case grouper–is a healthy source of Omega 3 and is a staple in Asian diets where prostate cancer is uncommon.
The grouper is combined with other natural ingredients to round out the flavors. Natural curry leaves, commonly found in Indian dishes, give the fish moilee an aromatic flavor. Ginger and garlic come together in a paste to give consistency, and green chilies give the dish a nice kick of spice. The dish is topped off with coconut milk and paired with a side of rice to round out the flavor.
Check out the latest episode of Epicure with Chef Sunderam and Dr. Paul Rusilko below.
For more healthy, yet gourmet, recipes, download the Epicure season 2 cookbook.