Bombay monkfish recipe

Bombay Monkfish Recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Bombay monkfish recipe is a delightful fusion of Indian and seafood flavors, perfect for those looking to explore new culinary adventures. The succulent monkfish is marinated in a fragrant blend of spices, including turmeric, cumin, and coriander, which infuses it with an irresistible aroma. It is then pan-fried to perfection, creating a crispy exterior while keeping the fish tender and moist on the inside. Served with a tangy tomato-based sauce, this dish is a true delight for seafood lovers craving a taste of India.

Keywords: Bombay, monkfish, recipe, Indian, seafood

Bombay monkfish recipe details

Bombay monkfish recipe, recipe Rating: 4.5
Number of votes:101

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