Gurpareet Bains creates immune boosting curry
for kidney cancer awareness week

Indian chef and creator of the ‘world’s healthiest meal’, Gurpareet Bains, has created an immune boosting curry, said to contain as much Vitamin C as 30 oranges, for Britain’s Biggest Curry Party. The awareness week, organised by the UK’s leading kidney cancer charity, James Whale Fund for Kidney Cancer, is taking place from Monday 17 October – Friday 21 October 2011.

Gurpareet’s latest recipe, a salmon, goji and juniper berry curry, combines ‘cancer-busting’ nutrient dense superfoods such as fruits, vegetables and oily fish and costs as little as £2 per portion to create. Bains said that he wanted to create an immune boosting curry for many years, and when Britain’s Biggest Curry Party approached him for a recipe to help awareness and understanding of kidney cancer, he felt it was the right time to ‘lift-the-lid’ on his ‘secret’ recipe. Gurpareet went onto say; “I am shocked to learn how very few of the British public are aware of the devastation this cancer can cause. Now it is time for us to take action and raise awareness.”

James Whale Fund for Kidney Cancer is encouraging Indian food fans across the UK to invite friends, family and colleagues to host their very own curry party, raising funds and awareness for the charity.

For more information on Gurpareet Bains please visit www.indiansuperfoods.com

Salmon, Goji and Juniper Berry Curry
Serves 4

Ingredients

2 tablespoons olive oil
1 tablespoon juniper berries
1 teaspoon each cumin seeds and coriander seeds
½ teaspoon mustard seeds
4 garlic cloves, finely chopped
2 tablespoons grated (peeled) fresh root ginger
½ teaspoon turmeric
400g passata (no added salt)
2 green chillies, finely chopped
Salt to taste (optional)
½ teaspoon sugar
500g salmon fillets, skinned and cut into large bite-size pieces
50g goji berries
1 teaspoon of garam masala
Chopped fresh coriander and lemon wedges, to garnish

Step-by-step

Step 1

Pour the olive oil into a deep, wide saucepan, add the juniper berries, cumin, coriander and mustard seeds and cook over a high heat until the seeds start to pop – this should take no longer than 1–2 minutes. Remove the pan from the heat and allow to cool.

Step 2

Add the garlic and ginger to the pan and fry over a low-medium heat until golden brown – this should take no more than 2-3 minutes (if the garlic and ginger stick to the pan, add a few drops of cold water). Sprinkle in the turmeric and cook for about 20 seconds, stirring all the time.

Step 3

Add the passata, chillies, salt (if using) and sugar and mix well. Bring the sauce to a rapid simmer. Stir in the salmon and then reduce to a gentle simmer and cook, uncovered, for 5–6 minutes or until the salmon is cooked through. Mix through the goji berries and garam masala. Garnish with the chopped coriander and lemon wedges and serve. Best eaten with rice and salad.

Nutritional information per serving

335 calories
30g protein
20g fat, of which 16g is healthy polyunsaturated and monounsaturated fats
6g carbohydrate
5g Omega 3

Spices, basic medicinal data

Antibacterial
chilli
coriander
cumin
garlic
ginger
mustard
tamarind
turmeric
Antifungal
chilli
coriander
cumin
garlic
ginger
mustard
turmeric
Antiviral
garlic
turmeric
Anti-inflammatory
chilli
coriander
cumin
garlic
ginger
mustard
turmeric
Analgesic
chilli

Gurpareet Bains creates immune boosting curry for kidney cancer awareness week

Step 1

Step 2

Step 3

Spices, basic medicinal data

Gurpareet Bains creates immune boosting curry
for kidney cancer awareness week