Curried Cobia Rice
with Green Beans & Mango Chutney
- Fish
- Milk
This savory meal is inspired by kedgeree, a British fish-and-rice dish with Indian origins. Flaky smoked paprika-seasoned cobia is tossed with curry-infused rice and tender green beans along with a squeeze of lemon and bright parsley. A drizzle of mango chutney adds just a touch of sweetness to the dish.
Ingredients
1 teaspoon
Smoked Paprika
10 ounce
Cobia
(Contains: Fish)
¾ cup
Jasmine Rice
1 tablespoon
Curry Powder
1 teaspoon
Garlic Powder
1 unit
Lemon
6 ounce
Green Beans
¼ ounce
Parsley
2 ounce
Mango Chutney
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add a drizzle of oil, rice, curry powder, and garlic powder; cook, stirring, until fragrant, 30 seconds. • Add 1 1⁄4 cups water and 1⁄4 tsp salt (2 1⁄4 cups water and 1⁄2 tsp salt for 4). Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, 15-18 minutes. • Fluff rice with a fork; keep covered off heat until ready to use in Step 5.
• While rice cooks, wash and dry produce. • Trim green beans if necessary; cut into 1-inch pieces (for quicker prep, line up a few green beans in a row and make your cuts in batches!). Roughly chop parsley. Quarter lemon.
• Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Pat cobia dry with paper towels; season all over with paprika, salt, and pepper. Place on empty side of same sheet. • Roast on top rack until green beans are tender and cobia is cooked through, 9-11 minutes.
• Once cooked, using a fork, break cobia into large pieces.
• Transfer green beans and half the cobia to pot with rice. • Add parsley and a squeeze of lemon juice (big squeeze for 4 servings); stir to combine. Taste and season with additional salt, pepper, and lemon juice if desired.
• Divide curried cobia rice between shallow bowls; top with remaining cobia. Drizzle with mango chutney. Serve with remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish's bright, balanced flavors, though some found it mild and added extra seasoning for depth.
- Ease of prep: Customers praised the simplicity, with several mentioning how easy it was to cook the fish perfectly.
- Suggestions: Consider adding diced tomatoes and red onions for extra flavor, or try pepper jelly for a sweet-spicy kick 🌶️.
- Leftovers: Portions were generally satisfying, with a few wishing for more mango chutney to complement the meal.
- Fish: While many loved the cobia, some found it fishy; adjust cooking time (20-25 minutes) for optimal texture.
