Dried prawn

Sukha jhinga

Weight given in g; no spoon/piece conversion.

Instead of Dried prawn

No vegetarian swap gives dried prawn's fishy umami; mushrooms with a pinch of asafoetida are only a distant savoury stand-in.

Small prawn
Use about twice the weight, add later and cook briefly. Fresher, milder and less salty; reduce added salt.
Dried bombay duck
Use about 70% of the weight, rinse and crush. Similar dried-fish pungency but different texture.
Raw prawn
Use about twice the weight, add in the last few minutes. Gives prawn body but not the concentrated dried flavour.

Fresh mushroom
Use the same weight, sliced and sautéed first. Savoury body; cooks faster and lacks fishy umami.
Chickpea
Use the same weight of cooked chickpeas, added early. Firm texture; no seafood flavour.
Paneer
Use the same weight, cubed and added in the last 5 minutes. Mild and firm; no fish taste.