fish

Fish steak

Machhli

Measured by weight; steak size varies too much for a counted weight.

No vegetarian swap gives fish's flaky texture and seafood flavour, though paneer and raw jackfruit are the closest in curries.

• 
  Firm white fish fillet

  Use the same weight; cook 2–3 minutes less than a bone-in steak because fillets are thinner and cook faster.

• 
  Salmon steak

  Use the same weight; richer and oilier, with similar cooking time, but the flavour is stronger.

• 
  Firm fish fillet

  Use the same weight and reduce cooking time slightly; it lacks the bone and may break up more in curries.

• 
  Paneer

  Use the same weight as the fish, cut into cubes and add for the last 5–8 minutes only; it will not flake but holds shape in curry.

• 
  Potato

  Use the same weight, parboil or cube and cook 15–20 minutes longer than fish until tender; it gives bulk but not flaky texture.

• 
  Raw jackfruit

  Use the same weight, chopped, and simmer 20–25 minutes until tender; it shreds like fish but needs a longer, covered cook.

Bengali Bhapa Maach

Steamed Fish with Mustard and Green Chilli Paste