250 gms. tomatoes ripe
1 tbsp. sugar
1-1/2 cups water
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
Pressure cook the tomatoes (about 2 whistles suffice).
Blend till smooth. Strain to remove seeds and peels.
Heat 1 tsp butter in a pan, add the bayleaf, 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 min.
Add fish stock and bring to boil. Add tomato soup and paneer.
Boil it for 10 mins. Serve hot with bread croutons, a swirl of fresh cream, and pepper.