Red mullet fillet

Use the same weight. It is oilier and stronger in flavour, so reduce the cooking time by 1–2 minutes and use less added oil.

Use the same weight. It is milder and firmer, so cook for about the same time and adjust salt at the end.

Use the same weight. It is much milder, so add a little extra pepper or chilli if the dish needs punch; cook 1–2 minutes less.

Use the same weight as the fish. Cut into cubes and simmer for 10–15 minutes; it will not flake but will absorb the curry.

Use the same weight, parboiled and cut into chunks. Add earlier than fish, about 15–20 minutes before serving, so it cooks through.

Use the same weight, boiled until tender and drained. Add earlier than fish, about 15 minutes before serving, and keep pieces large so they hold their shape.