Ingredients
1. Skinned Monk fish (1lb)
2. eggs (2)
3. curry powder (1/2tsp)
4. lemon juice (2tsp)
5. tomato paste (3tbsp)
6. milk (to cover)
7. shelled shrimps (1/4lb)
8. light or single cream (3/4c)
9. saffron or turmeric (1pinch)
10. fresh rosemary, chopped or pinch of dried (1/4tsp)
11. shelled shrimp (1/4lb)
12. salt and pepper (to taste)

Method of preparation:-
1. First heat the oven to 350 degrees F. Take a pan, put the monk fish in it. Pour the milk and then place the pan over the moderate heat.

2. Cover the pan and keep it to simmer for about 8 minutes. Turn the side of the fish and again cook it for 7 minutes or until the fish gets cooked. Then add the shrimps and cook for 2 to 3 minutes until they turn pink.

3. Drain the fish and shrimps and discarding the milk. Now cut the fish into bite size pieces.

4. Take a large bowl, beat the eggs in it with curry powder, tomato paste, rosemary, lemon juice, saffron and 1/2 cup of cream. Add fish and shrimp and season it with salt and pepper to taste.

5. Take 4 ramekin dishes, place the fish in it and then pour an equal amount of remaining cream over the top of each dish. Place the dishes in oven and bake it for 20 minutes.

6. Serve it hot with squeeze of lemon and crusty French type bread. Serve it with green salad and boiled potatoes.

Number of servings- 4