Bombay duck or white fish fillet

Use same weight; cut into chunks and simmer gently for 5–8 minutes, depending on thickness.

Use same weight; it holds together better in curry, so simmer 8–10 minutes.

Only if the recipe intends dried Bombay duck; use half the weight, rinse well and add early to the oil.

Use same weight, add in the last 8–10 minutes and simmer gently; it will not taste fishy but works in a masala gravy.

Press and use same weight; add for the last 5 minutes only, as it breaks up easily.

Use same weight, sauté first to remove excess water and simmer for 10 minutes.