Hake fillet

150 g1 fillet (about 150 g)

typical hake fillet ~150 g

Instead of Hake fillet

Hake is delicate and flaky; cod is closest, but nothing matches it exactly.

Cod fillet
Use the same weight. Cod is firmer, so cook 2 minutes longer and stir less.
Haddock
Use the same weight. It is slightly firmer and flakier; cook for about the same time and handle gently.
Firm white fish fillet
Use the same weight. Cook until it just flakes, checking early because thickness varies.

Paneer
Use 75–100% of the hake weight. Cube and add in the last 10 minutes; it stays firm and does not flake.
Potato
Use the same weight. Parboil for 10 minutes, then simmer for 20 minutes; it gives body to the curry.
Cauliflower floret
Use the same weight. Simmer for 15–20 minutes until tender; it soaks up the sauce nicely.