A recipe for Bombay Monkfish. Follow the simple recipe instructions for Bombay Monkfish shared by other home cooking experts.
Ingredients
1 lb. Monkfish, skinnedMilk to cover
1/4 lb. Shrimp, shelled
2 Eggs
3 Tbs. Tomato paste
1/2 Tsp. Curry powder
2 Tsp. Lemon juice
1/4 Tsp. Fresh rosemary, chopped or pinch of dried
1 pinch Of saffron or turmeric
3/4 c. 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 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. 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.
