Bengali Prawn Cakes

Use the same weight; cook 2–3 minutes until just pink. Same sweetness and bite.

Use the same weight; slightly less sweet, so cook 1 minute less.

Use the same weight; they cook in 1–2 minutes, so add them later.

Use the same weight. Slightly stronger flavour and firmer; cook 1–2 minutes less.

Use the same weight. Softer, so handle gently and cook 1–2 minutes less.

Use the same weight. Check thickness; cook until just flaking.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Use the same weight. Crush whole dried red chillies in a mortar, shaking out some seeds if you want less heat. Gives the same heat but a coarser, more uneven texture.

Use the same weight. Soak in hot water for 10 minutes if the recipe needs a paste, or crush dry for a flake-like texture. Slightly more work and less uniform.

Use about 75% of the weight, as powder is denser and disperses faster. Adds heat and colour but no flake texture; reduce if the powder is very hot.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.

Use 50% of the weight as powder, mix with an equal weight of water and stand for 10 minutes; sharper, fresher heat.

Use 50% of the weight, mix with an equal weight of water; similar heat but less rounded.

Use the same weight; milder and seedy, so reduce any added salt slightly.

Use 100% of the weight. Many commercial gram flours are milled from split peas; performs identically in pakora batters and kadhi.

For crisping batters or binding cutlets: use 50% to 60% of the weight. Produces a very crisp shell but lacks the earthy, roasted nutty flavour of besan.

Use the same weight. It is neutral and behaves the same in frying and tempering; no noticeable change in flavour.

Use the same weight. Neutral and good for high heat; the dish will taste virtually the same.

Use the same weight. It has a mild nutty flavour and is good for Indian cooking; heat until just hot, not smoking, so the nuttiness does not dominate.

If replacing chaat masala, use about 10 ml lemon juice for 2 g chaat masala and adjust salt separately. If replacing lemon juice, use the same volume.

Use about 1 g amchoor for 10 ml lemon juice, or 1 g for 2 g chaat masala. It gives dry mango sourness without salt or spice; add a pinch of salt and cumin if the chaat masala was doing more.

Use about 5 g tamarind paste for 10 ml lemon juice. It is darker and sweeter-sour; reduce any sugar in the dish slightly.