fish

Haddock

Measured by weight; no spoon or piece conversion.

Haddock's firm flaky texture is close to cod and hake, but not identical.

• 
  Cod fillet

  Use the same weight. Cod is firmer and breaks less, so cook 2–3 minutes longer and handle gently.

• 
  Hake fillet

  Use the same weight. Hake is softer, so reduce the simmer by 2–3 minutes and turn the pieces carefully.

• 
  Firm white fish fillet

  Use the same weight. Check doneness early, as thickness varies; stop cooking as soon as it flakes.

• 
  Paneer

  Use 75–100% of the haddock weight. Cube and add in the last 10 minutes; it will not flake into the sauce.

• 
  Potato

  Use the same weight. Peel and parboil for 10 minutes, then simmer for 20 minutes until tender; it thickens the curry.

• 
  Cauliflower floret

  Use the same weight. Simmer for 15–20 minutes until tender; the florets absorb the sauce well.

Amritsari Haddock in Mustard Oil