Fish fillet

Use the same weight, cut to the same thickness. Cooking time is almost identical; check after 5 minutes.

Use the same weight. If thicker, add 2–3 minutes simmering; do not stir roughly.

Use the same weight, cut into fillet-like pieces. Check carefully for bones; cooking time is similar.

Use the same weight, cut into fingers or cubes and add last 8–10 minutes. Holds shape well in gravy.

Use the same weight, cut into thick slices or chunks, parboil 10 minutes and simmer 15 minutes. Good in dry masala.

Use the same weight, boil 15–20 minutes until tender and simmer 10 minutes. Use for dishes where fish is in pieces.