SPECIAL FISH DISH THAT MIXES OLD WITH NEW
CLODAGH McKENNA, 46, is an Irish chef and TV presenter on ITV’s This Morning. She lives with her husband Harry Herbert, 62, at Broadspear House, in the grounds of Highclere Castle (of Downton Abbey fame) in Hampshire. She says: grOWINg up in Ireland, it was a family ritual to eat fish on Christmas eve: from fish pie to lobster or
smoked salmon. I come from Cork, a port town, so there was so much fresh, locally caught seafood.
In the morning, we’d all go to the nearby English Market to pick up a fish for dinner, plus the turkey, ham and cheese for the next day. Then we’d eat lunch on a terrace overlooking the indoor market.
Six years ago, my father sadly passed away. I still miss him a lot — and Christmas is such a sensitive time. Everything about the festive period reminds you of the years before, so it’s about keeping those memories of family and closeness going.
However, this year, I’m also excited to be creating new memories with my wonderful husband Harry, whom I married in August. We met by chance at a lunch in 2017, and I knew very quickly that this was it because it felt so easy. The following year, we moved to Broadspear House in the grounds of Highclere Castle. We cook together every night. Harry loves food as much as me. It’s amazing when you find your ‘one’ and can create a home together.
Cooking has always been the biggest part of my life. I can’t imagine eating separately.
This Christmas Eve, we’ve decided to make my recipe for Goan fish curry again. We did it last year and Harry loved it, so it’s become our new tradition. You can make it with any white fish, and it’s a lovely light, fragrant dish that’s a nice break from the heaviness of Christmas Day.
It’s a simple recipe, so only takes half an hour to make.
Goan Fish Curry SERVES 4
300g basmati rice, washed well
2 tbsp vegetable oil
1 brown onion, finely chopped
2 green chillies, deseeded and
finely chopped
3 garlic cloves, roughly chopped
3cm piece of fresh ginger,
peeled and grated
1 tsp mustard seeds
½ tsp ground cloves
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
1 bay leaf
1 large tomato, chopped
400ml coconut milk
Sea salt and black pepper
350g haddock, cut into 2.5 cm chunks
250g king prawns, peeled
150 g sugar snap peas
2 tbsp coriander leaves, roughly chopped
1. ADD rice to a pan of salted boiling water and cook for 10-12 minutes, or until tender. Drain and rinse with boiling water.
2. WHIlE the rice is cooking, heat the oil in a large, ovenproof casserole dish or saucepan. Add the onion and fry for 10 minutes.
3. ADD the chillies, garlic, ginger, all the spices and the bay leaf. Fry for 2 minutes, stirring constantly, until aromatic. Add the chopped tomato and fry for 2 minutes.
4. Pour in the coconut milk, add a pinch of salt and some pepper and simmer for 8–10 minutes until the sauce has thickened nicely.
5. GEnTlY stir through the haddock, prawns and sugar snap peas. Simmer for a further 5 minutes, check the seasoning and serve with the cooked rice and a scattering of coriander leaves.
IN MINuTES by Clodagh McKenna (£20, Kyle Books).