fish

Dried bombay duck

Bombil

15 g1 dried fish (about 15 g)

One small dried Bombay duck weighs about 15 g.

Nothing vegetarian truly replaces dried Bombay duck's pungent dried-fish flavour; mushrooms are only the closest savoury stand-in.

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  Dried prawn

  Use 50–70% of the weight, rinse and crush. Similar dried-fish pungency but more prawny; add less salt.

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  Bombay duck

  Use the same weight of fresh fish, pat dry and cook quickly. Much less pungent and will not crisp like the dried version.

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  White fish fillet

  Use the same weight, cut into pieces and add late. Gives fish body but none of the dried, salty punch.

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  Fresh mushroom

  Use the same weight, sliced and sautéed first. Gives savoury body; cooks faster and lacks fish pungency.

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  Paneer

  Use the same weight, cubed and added in the last 5 minutes. Firm, mild substitute; no fish flavour.

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  Potato

  Use the same weight, parboiled and simmered until tender. Needs longer cooking; absorbs the curry but gives no fish taste.

Dhyatle Sukha

Dried Fish with Yoghurt