cateory: cuisine
Bombay Monkfish
Reviews: 198
Ingredients:
- 1 pound monkfish, skinned
- Milk to cover
- 1/4 pound shrimp, shelled
- 2 eggs
- 3 tablespoons tomato paste
- 1/2 teaspoon curry powder
- 2 teaspoons lemon juice
- 1/4 teaspoon fresh rosemary, chopped
- 1 pinch of saffron or tumeric
- 3/4 cup light cream
- Salt and pepper to taste
How to make
Bombay Monkfish
Bombay Monkfish
- 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.
Comments for
Bombay Monkfish
Bombay Monkfish
You may also like:
