Yellowfin tuna fillet

Use the same weight. Cook 1–2 minutes less per side or add near the end, as salmon is oilier and flakes more.

Use the same weight. It is flakier and less meaty, so reduce simmering by 2–3 minutes and handle gently.

Use the same weight. Stronger and oilier, so reduce cooking time slightly and balance with lemon.

Use the same weight as tuna; cut into 2 cm cubes, no pre-cooking, and add 5–8 minutes before the end so it softens but holds shape.

Use the same weight; peel and cube, parboil 10 minutes, add 10–15 minutes earlier than tuna and simmer until tender.

Use the same weight; peel, core and parboil 15 minutes, add 10–15 minutes earlier; it absorbs the curry and needs longer than fish.