| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
Indian |
Indian, Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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