Large raw prawn

Use the same weight; peel and devein, then cook for 2–3 minutes until just pink so they stay juicy.

Use the same weight; split along the back if large, and add late in cooking to avoid toughening.

Use the same weight but expect more pieces; cook for only 1–2 minutes and add them at the very end.

Use the same weight, cut into cubes; add 5 minutes before serving so it absorbs the sauce without breaking.

Use the same weight, halved or quartered; sauté first to drive off water, then simmer for 5–7 minutes.

Use the same weight in small florets; parboil for 5 minutes first, then add to the curry and cook until tender.