🫙 From the Spice Rack
Bombay Monkfish
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 ...
maineasy
Ingredients7 items
Ingredients
- 1lbmonkfish, skinned
- 2eggs
- 3tbsp tomato paste
- 1/2tsp curry powder
- 2tsp lemon juice
- 1/4tsp fresh rosemary, chopped or
- 3/4cup light or single cream
Directions
- 1
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 rosem
- 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 2-3 minutes, or until they turn pink
- 7
Drain fish and shrimp, discarding milk
- 8
Cut the monkfish into bite-size pieces