fish

Smoked haddock

Measured by weight; no common Indian kitchen name.

No vegetarian swap gives smoked haddock’s flaky fish texture; paprika approximates the smoke only.

• 
  Cod fillet

  Use the same weight; cube and simmer until just cooked. Not smoked, so add paprika and a little salt.

• 
  Haddock

  Use the same weight; same fish but unsmoked. Add paprika for colour and a smoky note.

• 
  Cod loin

  Use the same weight; thick chunks hold together. Not smoked; add paprika and check seasoning.

• 
  Paneer

  Use the same weight; cube and add for the last 10 minutes. Firm and mild; add paprika for smoke.

• 
  Tofu

  Use the same weight; press, cube and add for the last 5 minutes. Soft and absorbs sauce; no fish flavour.

• 
  Mushroom

  Use the same weight; thick-slice and add 10 minutes before the end. Savoury and releases water, so reduce the sauce a little.

Smoked Haddock Kichri