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Fish-Corn Soup

Recipe by
Total Time:
45-60 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

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4

Ingredients

  • 250 g - Tomatoes ripe
  • 1 tbsp - Sugar
  • 1.5 cups - water
  • 1 - Bay Leaf
  • 1/4 tsp - cinnamon-clove powder
  • 1/4 tsp - Red Chilli powder
  • 1/4 tsp - cumin powder
  • 2 tsp - Butter
  • 1/4 tbsp - plain flour
  • 1 - Clove Garlic
  • 1 cup - flaked and cooked fish
  • 1 cup - tender Corn kernels
  • 1 - spring onion, finely chopped
  • 1 tbsp - finely chopped Parsley
  • 2 tbsp - finely grated Paneer
  • Salt as per taste
  • 2 cups - fish stock

How to Make Fish-Corn Soup

  • Pressure cook the tomatoes (about 2 whistles will suffice).
  • Blend till smooth. Strain to remove seeds and peels.
  • Heat 1 tsp butter in a pan, add the bay leaf, garlic (whole) and fry for a few seconds.
  • Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
  • Add the flour paste, stirring continuously. Bring to a boil.
  • Add the seasoning, salt and sugar.
  • Simmer for 5-7 minutes. Keep aside.
  • In a pan, heat 1 tsp butter. Simmer corn till soft.
  • Add spring onion, fish and parsley. Simmer for 5 minutes.
  • Add fish stock and bring to boil.
  • Add tomato soup and paneer.
  • Boil it for 10 minutes.
  • Serve hot with bread croutons, a swirl of fresh cream and pepper.