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
6 ounce
Green Beans
10 ounce
Cobia
(Contains: Fish)
1 unit
Lemon
1 tablespoon
Curry Powder
1 teaspoon
Smoked Paprika
¼ ounce
Parsley
2 ounce
Mango Chutney
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 1¼ cups water and ¼ tsp salt (2¼ cups water and ½ 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.
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.
Reviews from our home cooks
So delicious and easy to make. The mango chutney gave it a pleasant burst of sweetness. The fish was great quality!
Paprika on the fish was yummy. Other flavors were well balanced. Maybe a little more chutney.
Really liked the seasonings - and cobia has become our favorite whitefish. Husband was very complimentary.
Delicious and easy to prepare the fish so it is perfectly cooked.
Nutritious, easy, good. I am pescatarian. I don't eat dairy soy or gluten so more options like this are really important.
I suggest less time for baking the fish, I think 20-25 minutes would have been better than 25-30 minutes.
Plenty of everything for a delicious dinner (except the mango chutney - my husband and I wanted more chutney)
Loved the curry and chutney as well as the cobia fish. Will order it again
Very nice summer dish with bright flavors without ever feeling heavy.
I love curry but maybe I was missing the coconut milk that usually accompanies it. I liked the dish but it wasn't as great as I imagined.
