Catfish fillet

Use the same weight; cut into similar pieces and simmer 3–4 minutes less. It is less oily, so the dish is cleaner-tasting but less rich.

Use the same weight; cut into thick pieces and cook gently. It is firmer, so it holds shape well but takes a little longer to absorb flavour.

Use the same weight; remove pin bones and cook 2 minutes less. It is richer and slightly stronger in flavour.

Use the same weight; cut into cubes and add 5–8 minutes before the end. Do not simmer long or it turns rubbery; the gravy will be less fishy and more milky.

Use the same weight; parboil cubes for 8–10 minutes first, then simmer in the gravy until tender. Add 10–15 minutes to the total cooking time.

Use the same weight; boil until tender, then add to the gravy and simmer 10–15 minutes. It gives a meaty texture but needs more cooking than fish.