Pomfret or haddock fillet

Use the same weight and reduce cooking by 3–5 minutes; keep the pieces large so they do not break up.

Use the same weight, whole or in steaks; score the fish and cook slightly longer than fillets.

Use the same weight and cook 2–3 minutes less; it is more delicate and breaks easily.

Use the same weight, cubed, and simmer for 5–8 minutes; it stays firm and gives a mild dairy flavour.

Use the same weight, parboil and simmer until just tender; it absorbs the curry and thickens it.

Use the same weight, boil until tender and add near the end; it gives a fibrous, meaty bite.