Bombay Monkfish

Title:
Bombay Monkfish

Yield:
4 Servings

Categories:
Indian,
Seafood




Ingredients:





     1 lb Monkfish, skinned


          Milk to cover


   1/4 lb Shrimp, shelled


     2    Eggs


     3 tb Tomato paste


   1/2 ts Curry powder


     2 ts Lemon juice


   1/4 ts Fresh rosemary, chopped or


          -pinch of dried


     1 pn Of saffron or tumeric


   3/4 c  Light or single cream


          Salt and pepper to taste






 Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough


 to hold it.  Pour the milk over and place the pan over moderate heat. Bring


 to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7


 minutes longer, or until the fish is cooked through. When the monkfish is


 nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink.


 Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size


 pieces.


 


 Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary,


 saffron and 1/2 cup cream.  Mix in the fish and shrimp and season to taste


 with salt and pepper. Turn into 4 individual ramekin dishes and pour an


 equal amount of the remaining cream over the top of each dish. Bake for 20


 minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty


 french type bread.


 


 This is an appetizing and stylish way to start a meal. For a light lunch


 dish for two, cook this in one ovenproof dish and serve it with a green


 salad and boiled new potatoes.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini