Chemeen Kari

Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Dry-roast lightly in a pan and grind to a fine powder; use equal weight (1:1). Offers a noticeably fresher, brighter citrus note.

Use 50% to 75% of the weight. Lacks the floral, citrusy profile of coriander and turns the gravy heavier, earthier, and darker.

Use 50% of the weight and stir in near the end of cooking. Adds warmth and depth since it contains ground coriander, but introduces stronger spices like clove and cinnamon.

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 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.

Use equal weight, finely chopped. Red onion matches the pungency best, though it takes slightly longer to brown and lacks shallots' subtle sweetness.

Use 20% garlic combined with 80% onion by weight; finely slice to replicate the sharp, sweet aromatic profile.

The same dried fruit under its Indian name; use the same weight, rinse and soak in warm water 15 minutes, and add the soaking water to the pot.

Use half the weight; stronger and darker, so taste as you go and adjust the sugar or jaggery.

Use 40% of the weight (1 g amchoor for 2.5 g cambodge); clean dry sourness with no colour, so the dish looks paler.

Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Use equal weight freshly grated or diced. Delivers the identical sweet, milky taste and juicy texture.

Use 60% of the weight and soak in hot water or milk for 15 minutes before using. The finished dish will be slightly sweeter and less fibrous.

Finely grate and use 50% of the weight, soaked in hot water for 20 minutes. Yields a firmer chew and a denser, oilier coconut aroma.

Use the same weight; cut large ones into 2 cm pieces. Sweeter and firmer; cook 1–2 minutes longer.

Use the same weight, cut into chunks. Add 3–4 minutes later; milder and less sweet, and it flakes easily.

Use the same weight; they cook faster, so add 2 minutes later. More numerous and slightly sweeter.

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 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.