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.
