Bombay Monkfish Recipe  Ingredients 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 Method 1) Preheat oven to 350F. 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. 2) 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. 3) 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 squeeze of lemon and a crusty french type bread. Read also:Tips on Fresh Fish  Cooking Tips on Frozen Fish Versus Fresh Crab Stuffing Recipe   Parchment Paper Fish with Butter Sauce Recipe Food Tip on Purchasing and Cooking Shellfish