Bombay Monkfish
Ingredients
- 1 pound monkfish skinned ⓘ
- 1 x milk to cover ⓘ
- 1/4 pound shrimp shelled ⓘ
- 2 large eggs ⓘ
- 3 tablespoons tomato paste ⓘ
- 1/2 teaspoon curry powder
- 2 teaspoons lemon juice ⓘ
- 1/4 teaspoon rosemary leaves fresh chopped or pinch of dried ⓘ
- 1 pinch saffron threads or turmeric ⓘ
- 3/4 cup light cream (half&half) ⓘ
- 1 x salt and black pepper to taste ⓘ
Instructions
- Preheat oven to 350F (180C).
- 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 to 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.
Nutrition & Diet Analysis (per serving)
421
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).