Fish

Use the same weight, cut into pieces. Cooking time depends on thickness; check after 5 minutes.

Use the same weight, bone and cut as needed. Adjust salt; fillets cook faster than whole fish.

Use the same weight, clean, scale and cut into steaks or pieces. Add 3–5 minutes cooking time for bone-in pieces.

Use the same weight, cube and add last 8–10 minutes. Good for dry and gravy dishes; do not overcook.

Use the same weight, parboil 10 minutes and simmer 15 minutes. Works in both dry and wet curries; adjust water.

Use the same weight, boil 15–20 minutes until tender, then simmer 10 minutes in the gravy. Meaty shred.