Skinless boneless fish fillet

Use the same weight; check carefully for bones and cut into the same size pieces. Cook gently for the same short time.

Use the same weight; cut into chunks and simmer 5–8 minutes until just opaque. It holds together better than soft fish.

Use the same weight; it is the same fillet without skin, so cook as directed and avoid stirring roughly.

Use the same weight; cube and add for the last 5 minutes. It gives a firm, creamy texture and will not flake.

Use the same weight; press out water, cube and add for the last 5 minutes. It is softer than paneer and breaks easily.

Use the same weight; halve or quarter and simmer 5–8 minutes. It gives a savoury texture but releases water into the sauce.