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Autumn kedgeree

Autumn kedgeree


Earthy mushrooms and kale make delicious seasonal additions to this classic rice-based dish

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1044kj 247kcal
  • Fat
    Low 8%
  • Saturates
    Low 5%
  • Sugar
    Low 3%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 31g

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  • 140g Co-op basmati rice
  • 220g pack Co-op smoked haddock fillets
  • 1 bay leaf
  • 1 tbsp Co-op olive oil
  • 1/2 x 200g pack Co-op chestnut mushrooms, sliced
  • 1 onion, finely chopped
  • 150g chopped kale
  • 1 garlic clove, finely chopped
  • 2 tsp mild curry powder
  • 1/4 tsp ground coriander
  • 2 Co-op British free range eggs
  • 1 tbsp chopped flat leaf parsley, to garnish
  • Lemon wedges, to serve


  1. Cook the rice according to the pack instructions
  2. Meanwhile, put the haddock fillets into a pan large enough for them to lie flat next to each other
  3. Cover with water and add the bay leaf
  4. Cover, bring to a simmer and cook for 2-3 mins, until cooked through
  5. Remove from the pan and, once cool enough to handle, flake into large pieces
  6. Meanwhile, heat the oil in a large frying pan and cook the mushrooms over a high heat for 5 mins
  7. Add the onion and kale, and cook for a further 5 mins
  8. Stir in the garlic and spices, and cook for 2 mins more
  9. Mix in the rice, then fold through the haddock and season to taste
  10. Bring a pan of water to the boil and cook the eggs for 6 mins, then drain, peel, and halve or quarter
  11. Serve the kedgeree topped with the egg, and a sprinkling of chopped parsley and black pepper, with the lemon wedges on the side

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