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.