seafood

Mussel or clam

Shimpla

Measured by weight; shell-on count varies too much for a single piece weight.

Nothing truly replaces shellfish brininess; these are texture and savoury approximations.

• 
  Prawn

  Use the same weight, shelled; add in the last 2-3 minutes until pink. Texture is firmer and less briny.

• 
  Small prawn

  Use the same weight; they cook very quickly, so add at the end and do not simmer long.

• 
  Firm white fish fillet

  Use the same weight, cut into chunks; add 3-4 minutes before serving. Less briny, so taste and add salt.

• 
  Button mushroom

  Use the same weight, quartered; sauté first, then add a splash of soy sauce and a pinch of salt to suggest brininess. Cook 5-7 minutes.

• 
  Paneer

  Use the same weight, cubed; add in the last 5 minutes. Mild and creamy, so add salt and a little lemon to lift.

• 
  Canned chickpea

  Use the same weight, drained; simmer 8-10 minutes to absorb the sauce. Hearty but not seafood-like.

Goan Fish Curry

Kande Batatyatli Machhi

Shellfish in Onion Masala

Karnatakan Mussels

Macher Jhol with Pickled Fennel

Malwani Hirwa Tisrya Masala

Clams Cooked in Coriander and Coconut