Raw prawn

Use the same weight; they cook faster, so add nearer the end. Same seafood flavour.

Use the same weight; cut into smaller pieces if the recipe expects small prawns. Adjust cooking time down.

Use the same weight; cut into chunks and add later. It breaks up more easily than prawn.

Use the same weight; cut into cubes and add near the end. It will not give prawn flavour, so add extra curry leaf or asafoetida if liked.

Use the same weight; parboil cubes first. Needs longer cooking than prawn and gives a mild, filling result.

Use the same weight; simmer until tender. Needs much longer than prawn but gives a meaty texture.