Monkfish fillet

Use the same weight, cut to the same thickness; cooking time is similar, but check it just flakes rather than overcooks.

Use the same weight, cut into thick pieces; softer than monkfish, so reduce simmering by a few minutes.

Use the same weight and thickness; keep pieces large so they do not break up in the curry.

Use the same weight, cut into cubes or thick slabs; add in the last 5–8 minutes only, as long simmering makes it rubbery.

Use the same weight, peeled and parboiled for 10 minutes; add earlier and simmer 15–20 minutes until tender.

Use the same weight, halved or quartered; cook 5–7 minutes only, as mushrooms release water and shrink.