Bombay Monkfish

Recipe look good to you?     

Bombay Monkfish Ingredients

1 lb Monkfish, skinned	2 ts Lemon juice
Milk to cover	1/4 ts Fresh rosemary, chopped or
1/4 lb Shrimp, shelled	1 pn Of saffron or tumeric
2 Eggs	3/4 c Light or single cream
3 tb Tomato paste	Salt and pepper to taste
1/2 ts Curry powder

Instructions for Bombay Monkfish

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Indian

More like this...

Bombay Shrimp

Bombay Pork Skillet

Bombay Pork Skillet

Bombay Chicken with Almonds