{"id":33,"date":"2004-06-21T18:22:57","date_gmt":"2004-06-21T18:22:57","guid":{"rendered":"http:\/\/bignoseduglyguy.com\/?p=33"},"modified":"2004-06-21T18:22:57","modified_gmt":"2004-06-21T18:22:57","slug":"englands-national-dish","status":"publish","type":"post","link":"https:\/\/bignoseduglyguy.com\/?p=33","title":{"rendered":"England’s National Dish…"},"content":{"rendered":"

…is curry, according to some sources. I have just rustled up and eaten a cracker of a fish curry to prepare for the match and Andy’s punditry<\/a>, so I thought I would share it with the world. It tasted really good despite the fact that most of the ingredients were scrag ends which I found lurking at the back of the fridge and freezer. As I used the cheapest own brand frozen cod fillets and a chuck of haddock of indeterminate age, I can only assume that it would taste better with fresh ingredients.<\/p>\n

Ingredients for two
\n2 tablespoons any old cooking oil
\n1 medium onion finely chopped
\n\u00c2\u00bd red pepper finely chopped
\n\u00c2\u00bd green pepper finely chopped
\n1 tsp chili pepper finely chopped\/paste
\n2 tablespoons curry powder (Rajah Mild Madras used)
\n200g tub creme fraiche
\n3\/4lb cod fillets, cut into 1 inch cubes*
\n1 clove of garlic finely chopped\/paste
\nsalt and pepper to taste
\ndried dill and coriander to taste<\/p>\n

Recipe
\nHeat oil in a frying pan or saucepan over medium heat.
\nCook onion, red chili and peppers and stir until tender – about 5 minutes.
\nMix in curry powder and continue to cook and stir 2 to 5 minutes.
\nBlend creme fraiche and herbs into the mixture and simmer until thickened.
\nMix in cod cooking 3 to 5 minutes, until cooked.
\nSeason with garlic powder, salt, and pepper.<\/p>\n

Serve on a bed of plain basmati rice sprinkled with hot paprika powder and fresh green herb of choice. Nice with Guinness.<\/p>\n","protected":false},"excerpt":{"rendered":"

…is curry, according to some sources. I have just rustled up and eaten a cracker of a fish curry to prepare for the match and Andy’s punditry, so I thought I would share it with the world. It tasted really good despite the fact that most of the ingredients were scrag ends which I found […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-33","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=\/wp\/v2\/posts\/33","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33"}],"version-history":[{"count":1,"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":216894035,"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=\/wp\/v2\/posts\/33\/revisions\/216894035"}],"wp:attachment":[{"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bignoseduglyguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}