Whole Indian salmon or salmon

Use the same weight; it cooks faster, so reduce simmering by 5–8 minutes and keep the skin on if possible.

Use the same weight; it is oilier and stronger, so reduce added oil and simmer for a similar time.

Use the same weight; it is less oily, so add a little extra oil and reduce cooking time by about 5 minutes.

Use the same weight; cut into thick slabs and simmer for 10–12 minutes in the rawas-style gravy.

Use the same weight; parboil and simmer for 15–20 minutes, allowing the gravy to cling.

Use the same weight; add in the last 8–10 minutes so they stay firm.