Kedgeree-Style Rice With Smoked Haddock And Green Beans Recipe

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The phrase “breakfast for dinner” usually brings to mind the exciting prospect of scoffing a plateful of bacon and eggs in front of primetime TV, but a full English is not the only brekkie that works equally well as an evening meal.

Kedgeree is adapted from “khichari”, an Indian rice and lentil dish traditionally eaten for breakfast. The British changed the dish by adding hard-boiled eggs and fish to the mix, creating the kedgeree we know today. This recipe from HelloFresh ditches the eggs in favour of green beans, to make the kedgeree slightly more dinner-y.

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Ingredients (Makes Two Servings)

1 onion, chopped
1 vegetable stock cube/pot
¾tsp ground turmeric
150g basmati rice
2 smoked haddock fillets
1 pack of green beans, chopped
1 bunch of flat leaf parsley, chopped
1 pot of sour cream
450ml water


  1. Boil 300ml of water in your kettle. Meanwhile, peel and chop the onion into roughly ½cm pieces. Mix the boiling water with the vegetable stock cube or pot in a measuring jug.
  2. Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook for five minutes until soft, stirring occasionally. Add the turmeric and cook for one more minute. Add the rice and stock. Stir and bring to the boil. Once boiling, reduce the heat to medium-low and pop a lid on. Cook for ten minutes, then remove from the heat and set aside (still covered) for another ten minutes – the rice will finish cooking in its own steam.
  3. Meanwhile, pour 150ml of water into a frying pan. Place on medium-high heat and bring to the boil. Lay in the haddock fillets skin-side up. Cover the pan with a lid (or some tightly fitting foil), lower the heat to medium-low and poach the haddock for ten minutes. The fish is cooked when the centre is opaque.
  4. While the haddock cooks, trim and discard the tops from the green beans and chop them. Roughly chop the parsley, stalks and all.
  5. When the haddock is cooked, carefully move it from the pan to a board and peel off the skin. Discard the skin and cover the haddock with foil (still on your board) to keep warm. Wash your frying pan and put in back on medium-high heat and add a drizzle of oil. Add the beans to the pan along with a pinch of salt and some black pepper. Stir-fry for four to five minutes until the beans are slightly browned and softened.
  6. Once the rice is ready, fluff it up with a fork and stir in the haddock (breaking it into large flakes), the beans, half the parsley and half the sour cream. Taste and add pepper if you feel it needs it. Serve the kedgeree in bowls with a small spoonful of sour cream on top and the remaining parsley sprinkled over the top.


Energy 572 calories
Fat 22g
-of which saturated fat 12g
Carbohydrate 72g
-of which sugars 10g
Protein 18g
Salt 2.86g

Meal kit company HelloFresh now offers gluten-free recipes. Order at

Nick Harris-Fry
Senior writer

Nick Harris-Fry is a journalist who has been covering health and fitness since 2015. Nick is an avid runner, covering 70-110km a week, which gives him ample opportunity to test a wide range of running shoes and running gear. He is also the chief tester for fitness trackers and running watches, treadmills and exercise bikes, and workout headphones.