Bombay Monkfish

Course : Curry
Serves: 1
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Ingredients:

1 pound monkfish -- skinned
1 Cup milk to cover
1/4 pound shrimp -- shelled
2 large eggs
3 tablespoons tomato paste
1/2 teaspoon curry powder
2 teaspoons lemon juice
1/4 teaspoon fresh rosemary -- chopped
1 dash saffron or
1 dash turmeric
3/4 cup light or single cream
1 teaspoon salt and pepper to taste
 

Preparation / Directions:

Preheat oven to 350F. 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 squeeze 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.


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