Bombay Monkfish

• 1 pound monkfish skinned
• 1 x 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 rosemary leaves fresh chopped or pinch of dried
• 1 pinch saffron threads or turmeric
• 3/4 cup light cream (half&half)
• 1 x salt and black pepper to taste

1. Preheat oven to 350F (180C).
2. Put the monkfish in a pan just large enough to hold it.
3. Pour the milk over and place the pan over moderate heat.
4. Bring to a simmer, cover, and cook for 8 minutes.
5. Turn the fish and cook 7 minutes longer, or until the fish is cooked through.
6. When the monkfish is nearly done, add the shrimp and cook 2 to 3 minutes, or until they turn pink.
7. Drain fish and shrimp, discarding milk.
8. Cut the monkfish into bite-size pieces.
9. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream.
10. Mix in the fish and shrimp and season to taste with salt and pepper.
11. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish.
12. Bake for 20 minutes, or until set.
13. Serve hot with a ssqueeze of lemon and a crusty french type bread.
14. This is an appetizing and stylish way to start a meal.
15. 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, milk, shrimp, eggs, tomato paste, curry powder, lemon juice, rosemary, saffron threads, light cream, salt

Taken from recipeland.com/recipe/v/bombay-monkfish-5650 (may not work)