Bombay Monkfish Recipe

Name: Bombay Monkfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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

1
Preheat oven to 350F (180C).
2
Put the monkfish in a pan just large enough to hold it.
3
Pour the milk over and place the pan over moderate heat.
4
Bring to a simmer, cover, and cook for 8 minutes.
5
Turn the fish and cook 7 minutes longer, or until the fish is cooked through.
6
When the monkfish is nearly done, add the shrimp and cook 2 to 3 minutes, or until they turn pink.
7
Drain fish and shrimp, discarding milk.
8
Cut the monkfish into bite-size pieces.
9
Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream.
10
Mix in the fish and shrimp and season to taste with salt and pepper.
11
Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish.
12
Bake for 20 minutes, or until set.
13
Serve hot with a ssqueeze of lemon and a crusty french type bread.
14
This is an appetizing and stylish way to start a meal.
15
For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound monkfish skinned, 1 x milk to cover, 1/4 pound shrimp shelled, 2 large eggs, and more.

Yes, Bombay Monkfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bombay Monkfish

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