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 saffron or tumeric
3/4 c  Light or single cream
Salt and pepper to taste

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.