Bombay monkfish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Monkfish, skinned |
| Milk to cover | ||
| ¼ | pounds | Shrimp, shelled |
| 2 | Eggs | |
| 3 | tablespoons | Tomato paste |
| ½ | teaspoon | Curry powder |
| 2 | teaspoons | Lemon juice |
| ¼ | teaspoon | Fresh rosemary, chopped or pinch of dried |
| 1 | pinch | Of saffron or tumeric |
| ¾ | cup | Light or single cream |
| Salt and pepper to taste | ||
Directions
Preheat oven to 350 degrees F. 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 ½ 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 ssqueeze 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.