fish

Hilsa or firm fish fillet

Ilish

Book already gives grams; fish fillet weight varies, so no piece weight.

No vegetarian swap tastes like hilsa; paneer or raw jackfruit are texture compromises only.

• 
  Kingfish or mackerel fillet

  Use the same weight. Mackerel comes closest to hilsa's oily richness; simmer 2–3 minutes less so it does not break up.

• 
  Firm white fish fillet

  Use the same weight. It is leaner and milder, so the curry will taste less rich; add it later and cook gently for 5–7 minutes.

• 
  Pomfret

  Use the same weight. It is delicate and sweet; keep the simmer gentle and shorten cooking by a few minutes.

• 
  Paneer

  Use the same weight, cut into cubes. Add 8–10 minutes before the end; do not simmer hard or it turns rubbery.

• 
  Potato

  Use about 125% of the fish weight, cut into chunks and parboil until just tender. Add 15 minutes before the end; it thickens the gravy.

• 
  Raw jackfruit

  Use the same weight, parboiled for 15 minutes and cut into pieces. Simmer for 15–20 minutes; it gives a meaty texture but a milder taste.

Ilish Maachher Pulao

Hilsa Pulao