Bombay Monkfish

Recipe: Bombay Monkfish


  • 1 pound monkfish
  • skinned Milk to cover 1/4 pound shrimp
  • shelled 2 eggs
  • 3 tablespoons tomato paste
  • 1/2 teaspoon curry powder
  • 2 teaspoons lemon juice
  • 1/4 teaspoon fresh rosemary
  • chopped 1 pinch of saffron or tumeric
  • 3/4 cup light cream
  • Salt and pepper to taste


  1. Preheat oven to 350F. Put the monkfish in a pan just large enough to hold it.
  2. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 20 minutes, or until set. Serve hot with a squeeze of lemon and a crusty french type bread.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Indian (Marathi Cuisine)

My rating: 4 stars:  ★★★★☆ 1 review(s)