Akshi

Use the same weight; drain, rinse well and blanch for 2 minutes to lose the tinny taste. Texture is softer than fresh.

Use the same weight; slice and add near the end for crunch. Flavour is milder and sweeter, not earthy.

Use about 50% of the weight, rinse well and add early; they are sour and salty, so adjust salt and tartness.

Use equal weight, diced similarly. Cook using the same slow braising method; lends a richer, slightly gamier flavour and retains moisture well.

Use equal weight of bone-in thighs. Cut into pieces and reduce simmering time by about half (cook for 25-30 minutes) to keep the meat succulent.

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 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.