In a small saucepan combine the shallots and white wine and bring to a boil over a high heat. Boil hard until the liquid is reduced to 1/4 cup. In a bowl stir together the curry powder and crÅme fraöche until well-mixed. Set aside. Cut the monkfish into 1-inch cubes and sprinkle with salt and pepper. Core the apples and cut them into 1/2-inch cubes. Toss the apple cubes with the lemon juice in a mixing bowl. Thread the monkfish and apple cubes alternately onto 12 ten-inch skewers. Place the kebabs on an oiled broiling pan. Brush the kebabs with the corn oil. Cook under a preheated broiler on a shelf set 6 inches below the heat source. Cook for 15 minutes, turning the kebabs occasionally. To finish the sauce, stir the curry powder mixture into the wine reduction. Bring to a boil, then reduce heat and keep warm. Season with salt and pepper. To serve, place 2 skewers on each plate and spoon over some of the curry sauce. Serve with boiled white rice.
