Cut Guide

Fish: whole cleaned (scaled, gutted, gills out, head and tail on), curry cut (3 to 4 cm across the bone, head packed apart), steak (2 cm slices from a big fish), fillet (boneless, skinless). Meat: chicken curry cut (8 pieces), goat or beef curry cut (4 to 5 cm, bone-in), biryani cut (6 to 7 cm), mince (ground twice at the counter). Write the cut in the order note. With no note, fish comes whole and cleaned and meat in curry cut.