A quick and easy supper 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 with a fab curry paste and basmati rice that cooks really quickly. These kedgeree stacks are topped with fried eggs instead of the classic boiled eggs which makes the yolk deliciously soft and runny, helping it coat all the grains of rice to make the whole dish saucy.
- 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.
Top tip for making Kedgeree stacks
Woman's Weekly added a subtle curry flavour to make this dish the perfect supper