Bombay Monkfish Recipe

• 1 lb Monkfish, skinned Lowfat milk to cover
• 1/4 lb Shrimp, shelled
• 2 x Large eggs
• 3 Tbsp. Tomato paste
• 1/2 tsp Curry pwdr
• 2 tsp Lemon juice
• 1/4 tsp Fresh rosemary, minced or possibly healthy pinch of dry
• 1 pch Of saffron or possibly tumeric
• 3/4 c. Light or possibly single cream Salt and pepper to taste

1. Preheat oven to 350 degrees F. Put the monkfish in a pan just large sufficient to hold it.
2. Pour the lowfat milk over and place the pan over moderate heat.
3. Bring to a simmer, cover, and cook for 8 min.
4. Turn the fish and cook 7 min longer, or possibly till the fish is cooked through.
5. When the monkfish is nearly done, add in the shrimp and cook 2-3 min, or possibly till they turn pink.
6. Drain fish and shrimp, discarding lowfat milk.
7. Cut the monkfish into bite-size pcs.
8. Beat the Large eggs with the tomato paste, curry pwdr, lemon juice, rosemary, saffron and 1/2 c. cream.
9. Fold in the fish and shrimp and season to taste with salt and pepper.
10. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish.
11. Bake for 20 min, or possibly till set.
12. Serve warm with a ssqueeze of lemon and a crusty french type bread.
13. This is an appetizing and stylish way to start a meal.
14. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.

monkfish, shrimp, eggs, tomato paste, curry, lemon juice, rosemary, pch of saffron, salt

Taken from cookeatshare.com/recipes/bombay-monkfish-88927 (may not work)