Recipe - Bombay Monkfish

1 pound Monkfish, skinned
Milk to cover
One fourth pound Shrimp, shelled
2 Eggs
3 tablespoon Tomato paste
One half teaspoon Curry powder
2 teaspoon Lemon juice
One fourth teaspoon Fresh rosemary, chopped or
pinch of dried
1 pn Of saffron or tumeric
Three fourths cup 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 23 minutes, or until they turn pink.
Drain fish and shrimp, discarding milk. Cut the monkfish into bitesize
pieces.

Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary,
saffron and One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini