The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoked Haddock Kedgeree with Green Beans & Soft-boiled Egg
We are obsessed with our take on kedgeree! Responsibly-sourced smoked haddock running through golden rice. Add spinach and leek for a hit of green. Serve alongside green beans for crunch. Top with perfectly gooey eggs to complete the dish.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4 smoked haddock fillets (Fish, Milk, Soya)
- 40g creamed coconut
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g baby spinach
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 4 garlic clove
- 1 onion
- 1 leek
- 240g green beans
- 200g brown rice (100% Brown Rice)
- 2 egg (Eggs)
Nutritional Information
Calories: 479
Protein: 32g
Carbs: 56g
Fat: 15g
Smoked Haddock Kedgeree with Green Beans & Soft-boiled Egg
We are obsessed with our take on kedgeree! Responsibly-sourced smoked haddock running through golden rice. Add spinach and leek for a hit of green. Serve alongside green beans for crunch. Top with perfectly gooey eggs to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug, a slotted spoon, a grater & a sieve
Cook the rice & eggs
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Rinse the eggs, then add to the saucepan and boil for 7 mins. Remove with a slotted spoon, then rinse under cold water
Do the prep & roast the fish
- Meanwhile, trim the green beans. Thinly slice the leek, onion and garlic. Roughly chop the coriander
- Zest the lemon. Rinse the spinach. Dissolve the stock powder and creamed coconut in the jug with 250ml boiling water
- Place the haddock onto the lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper
- Roast for 17 mins / air fryer 15 mins, until cooked through
Steam the green beans
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4, until starting to brown. Season with salt and pepper
- Add a splash of water and steam for 2-3 mins, until soft. Once cooked, remove from the pan and set aside
Build the kedgeree
- Return the pan to medium heat with 1 tbsp oil. Once hot, add the leek and onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the garlic, curry powder and lemon zest. Cook for another 1 min
- Add the coconut mixture and bring to the boil. Stir in the cooked rice and spinach for 1-2 mins, until hot and wilted
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Flake the smoked haddock with a fork, discarding the skin, then stir into the pan with half the coriander and the lemon juice. Season with salt and pepper
Last bits & plate up
- Peel and halve the eggs
- Serve the kedgeree into bowls with the green beans alongside. Top with the eggs and remaining coriander
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