Salmon steak

Use the same weight. It is similarly oily; cook 1–2 minutes less per side and keep the skin on.

Use the same weight. It is leaner, so oil it well and cook 2 minutes less; the curry will taste lighter.

Use the same weight in steaks or thick fillets. Cook for the same time; rawas is firmer and less oily.

Use the same weight. Cut into thick steaks, score and fry 3–4 minutes each side; it needs far less cooking than fish and will not flake.

Use 1.2 times the weight. Parboil until just tender, then fry or simmer in the curry for 10 minutes; it absorbs more sauce.

Use the same weight. Simmer in the curry for 15–20 minutes until tender; it gives a meaty, flaky texture but no fish flavour.