Monkfish

150 g1 fillet piece (about 150 g)

Typical monkfish fillet piece about 150 g.

Instead of Monkfish

Nothing truly matches monkfish's dense, meaty texture; firm white fish is the closest.

Firm white fish fillet
Use the same weight, cut into thick chunks. It flakes more, so add 2-3 minutes before serving rather than simmering long.
Whole firm white fish
Use the same weight after cleaning and filleting; keep pieces large and reduce simmering by about 2 minutes.
Pomfret or haddock fillet
Use the same weight; haddock is softer, so handle gently and cook 2 minutes less.

Paneer
Use the same weight, cut into 3 cm cubes; add in the last 5 minutes so it stays soft. The curry will be richer and less fishy.
Button mushroom
Use the same weight, halved or quartered; cook 5-7 minutes. Add a pinch of salt and a dash of soy sauce for savouriness.
Potato
Use the same weight, parboil cubes for 8 minutes, then simmer 10-12 minutes. Hearty, but not fish-like.