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.