A quick and dish from Woman’s Weekly’s April 1958 issue, bought bang up to date. They’ve tweaked the recipe so it’s quicker and easier to make
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
- 30g (1oz) butter
- About 200g (7oz) smoked haddock
- 1-2 tbsp balti, or other curry paste
- 125g (4oz) basmati rice
- About 2 tbsp freshly chopped parsley
- 2 medium eggs
- Freshly ground black pepper
- 10cm (4in) cookery ring
- Heat butter in frying pan, add the fish, cover and cook on a low heat for 5 mins. Take it out of the pan and put on a plate.
- Stir the curry paste into the buttery juices in the pan, then add the rice and stir well for a min. Pour in 300ml (½ pint) hot water. Cover and cook for 10 mins over a very low heat until the water is almost absorbed.
- Flake the fish, discarding any skin or bones. Add it to the rice, warm through for a min, and then add the parsley.
- Meanwhile, heat a non-stick frying pan and fry the eggs.
- Pack half the kedgeree into the ring on a hot plate to form a “castle”. Remove the ring and on another plate, make a castle with the rest of the mixture. Put an egg on top of each castle. Grind black pepper over and serve hot with a few leaves
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.