Title: Bombay monkfish
 Categories: Indian, Seafood
      Yield: 4 Servings
 
      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.