Pomfret

Use the same weight; fillets cook 3–5 minutes faster than whole fish, so add them later.

Use the same weight, score the fish and cook similarly; choose a similar-sized fish so it cooks evenly.

Use the same weight and reduce simmering by about 5 minutes; it holds together less well than whole pomfret.

Use the same weight, cut into cubes and add 5–8 minutes before the end; it will not flake like fish.

Use the same weight, parboil cubes and simmer until tender; it thickens the gravy and needs 10–15 minutes.

Use the same weight, boil until tender and add near the end; it gives a meaty texture without fish flavour.