Bombay monkfish

Yield: 4 Servings

Ingredients:

1 lb Monkfish skinned Milk to cover
1/4 lb Shrimp shelled
2 Eggs
3 tb Tomato paste
1/2 ts Curry powder
2 ts Lemon juice
1/4 ts Fresh rosemary chopped or -pinch of dried
1 pn Of saffron or tumeric
3/4 c Light or single cream

Instructions:

Salt and pepper to taste 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 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 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.