Kedgeree castles

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
Serves: 2
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


    1. 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.
    1. 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.
    1. Flake the fish, discarding any skin or bones. Add it to the rice, warm through for a min, and then add the parsley.
    1. Meanwhile, heat a non-stick frying pan and fry the eggs.
    1. 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

fat 21.0g saturates 10.0g calories 522(kcal)


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.