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Title: Bombay Monkfish
Category: Indian
Serves: 4

Ingredients:

1.00	lb	Monkfish, skinned
		Milk to cover
0.25	lb	Shrimp, shelled
2.00		Eggs
3.00	tb	Tomato paste
0.50	ts	Curry powder
2.00	ts	Lemon juice
0.25	ts	Fresh rosemary, chopped or
		pinch of dried
1.00	pn	Of saffron or tumeric
0.75	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.