Kingfish or mackerel fillet
Book measures by kg; no piece conversion needed. | Typical mackerel/surmai fillet about 100 g; broad natural range.
Instead of Kingfish or mackerel fillet
No vegetarian swap tastes of fish; use the veg options for texture and let the masala carry the dish.
Pomfret or haddock filletUse the same weight. Pomfret is firmer and milder; haddock is leaner, so add a little oil if the recipe expects oily mackerel. Cook for about the same time.
Firm white fish filletUse the same weight and cook 1–2 minutes less; it is less oily, so baste with oil or add a little coconut milk if the gravy needs richness.
Whole mackerelUse the same weight, cleaned and cut into steaks; allow a few extra minutes and watch for bones. The flavour is stronger and oilier.
Vegetarian swaps
PaneerUse the same weight, cut into fish-like slabs or cubes. Simmer only 5–8 minutes so it stays soft; the dish will be milder, so add a pinch of asafoetida or extra spices.
PotatoUse the same weight, parboiled and cut into thick slabs. Cook 10–15 minutes longer until tender; it absorbs more gravy, so you may need a little extra liquid.
Raw jackfruitUse the same weight, boiled until tender and cut into pieces. Cook 15–20 minutes longer and add extra oil or tamarind; it gives a meaty texture but not fish flavour.
