Lankan John Dory

October 24, 2021

Lankan John Dory

Serves: 4

Prep time: 10 mins

Cook time: 20-25 mins 




From the Lankan Spice Box

  • ½ tsp unroasted curry powder
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 1 tsp cumin powder
  • 1 tsp Ceylon Cinnamon powder
  • 7 cardamom pods, bruised
  • 7 curry leaves


Other Ingredients

  • 1 whole John Dory (flesh, 1-1.2kg)
  • 1 ½ tbsp ginger garlic paste
  • 1 onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 4 tbsp extra virgin olive oil
  • Handful of green beans, finely sliced
  • 1 can coconut milk (light)
  • 1 can of crushed tomatoes
  • Sea salt flakes
  • 2 tbs of lemon oil (we love @riovistaolives)
  • 1/3 bunch of fresh coriander leaves



  1. Pre heat oven to 200C
  2. Heat a large skillet over moderate heat, add in the olive oil and stir fry the onions and celery. Add ginger garlic paste and stir through for 1 minute.
  3. Add the Lord & Lion Spice Box ingredients and cook for a few moments, allowing them to bloom in flavour.
  4. Add the green beans, tin tomatoes, coconut milk and ¾ cup of water.
  5. Bring to a rolling boil, then add in the John Dory and a good sprinkling of sea salt.
  6. Place in the oven and cook for 20-25 minutes on 170C or until the fish is just cooked through.
  7. Once cooked, allow to rest for a few minutes, dress with coriander and a dash of lemon oil.  Serve immediately with steamed rice and coconut yoghurt.

Recipe: @chefjasonroberts