Adraki Chaamp

Use equal weight of bone-in pork chops; cook over medium heat, taking care not to dry them out, done in 10-12 minutes.

Use equal weight cut into thick steaks; requires lower, slower braising for 45 minutes longer to become tender.

Use the same weight; nuttier and keeps better. Reduce salt if the butter was salted.

Use 80% of the weight; no dairy flavour and less richness. Good for frying, less good for finishing.

Use the same weight; adjust salt in the dish if your butter was salted.

Use the same weight; it is effectively the same ingredient.

Use the same weight; it is slightly firmer but works the same as a tenderising paste.

Use the same weight; peel, deseed and blend with a splash of water to a smooth paste.

Use about 30–40% of the paste weight, mix with water to a paste and add gradually; it is drier and hotter.

Blend deseeded fresh red chillies to the same weight as the paste; fresher, sharper heat and more moisture.

Use the same weight mixed with water; gives good red colour but much less heat, so add cayenne if needed.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Use equal weight; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use 90% of the weight. It is sharper and lacks the mild malty grain undertone, so temper with a tiny pinch of sugar if needed.

Use 100% of the weight. Best for marinades or quick chutneys; imparts fresh citrus flavour instead of fermented acidity.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use equal weight, whisked thoroughly until smooth before adding to hot dishes to prevent curdling.

Use equal weight with 1 teaspoon lemon juice mixed in. Provides rich creaminess in curries, but adds a noticeable coconut flavour.

Use 80% of the weight plus a squeeze of lemon juice for acidity. Enriches sauces nicely, though it is richer and less tangy.