Leftover Fish Curry (or Cauliflower) & Homemade Paratha | Live Cooking | Plainsboro Public Library

Welcome to another live community cooking class with Shipra Mitra, filmed at the Plainsboro Public Library, NJ, as part of our ongoing community cooking outreach.
In this practical, uncut cooking session, Shipra demonstrates how to turn leftover fish curry (or cauliflower) into a fresh, flavorful dish and pairs it with homemade whole wheat paratha — simple, budget-friendly, and deeply satisfying.

🍽️ This class focuses on reducing food waste, building flavor from leftovers, and mastering everyday Indian flatbreads with confidence.

⏱️ Timestamps

0:00 – 03:20 → Introduction
03:20 - 13:03 → Whole Wheat Paratha
13:03 – 29:51→ Leftover Fish Curry & Cauliflower Curry

🐟 Leftover Fish Curry (or Cauliflower)
Ingredients

1 cooked salmon fillet (or cooked cauliflower), broken into small chunks
Pinch of whole cumin seeds
1 tomato, diced
½ onion, diced
2 garlic cloves, minced
1 tsp chili powder (adjust to taste)
½ tsp garam masala powder (cinnamon, cardamom, cloves)
½ tsp roasted cumin powder
½ tsp minced ginger
1 tbsp oil
Salt to taste
Pinch of sugar
1 tsp turmeric powder
2 tbsp roasted peanuts
1 tbsp raisins
1 tbsp ghee

Optional:
1 diced potato

Method

Heat oil in a pan and add cumin seeds; let them brown.
Add onions and sauté until translucent.
Stir in ginger and garlic; sauté for 2 minutes.
Add diced tomato, salt, and a pinch of sugar.
After a minute, add turmeric and chili powder.
Once the mixture is half cooked, gently add fish (or cauliflower) chunks.
After a minute, add peanuts, raisins, and garam masala.
Cover and cook until everything is heated through and well combined.
Finish with roasted cumin powder and ghee.

Whole Wheat Paratha
Ingredients

2 cups whole wheat flour
1 tsp salt
1 tbsp oil or ghee
½ cup water (added gradually)
Oil for pan frying

Method

Mix flour and salt in a bowl.
Add water slowly and knead into a soft, pliable dough (playdough-like).
Rest the dough for 15 minutes.
Divide into equal portions (about 30 g each).
Lightly oil and roll into a disc. Fold, oil lightly, and fold again to create layers.
Roll into a triangular shape. Prepare a few and keep covered with a damp cloth.
Heat oil in a pan and cook the paratha on both sides until golden and puffed.

Serve hot with curry.

💡 Cooking Notes from the Class
Leftover fish absorbs spices quickly — avoid over-stirring.
Cauliflower works beautifully as a vegetarian substitute.
Resting paratha dough improves softness and layering.
Ghee at the finish adds aroma and depth without heaviness.

🎥 Filmed at the Plainsboro Public Library

This session is part of our Community Cooking Outreach Program, encouraging sustainable cooking, smart use of leftovers, and affordable home meals through live, interactive classes.

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