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Bombay Monkfish 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

• 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.

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