Baby squid

Use the same weight. Clean and add at the same stage; cook only until pink, about 2–3 minutes, so they stay tender. Texture is springier and sweeter, not as soft as squid.

Use the same weight, halved lengthways if large. Cook 2–3 minutes; they are firmer and need slightly less time than squid.

Use the same weight, cut into thick strips. Add 3–4 minutes before the end; it flakes rather than turning tender like squid, so the dish is softer in texture.

Use the same weight, quartered. Fry 5–7 minutes until browned; gives a meaty bite but no seafood flavour.

Use the same weight, parboil 3–4 minutes, then add to the masala. Cook 5–6 minutes; absorbs spice well but stays firmer.

Use the same weight, cubed. Add in the last 3–4 minutes so it stays soft; gives a rich, chewy bite instead of seafood.