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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.
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