*  Exported from  MasterCook  *
                              BOMBAY MONKFISH
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         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.
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