Chutney ani Kelwatla Saranga

Use the same weight; fillets cook 3–5 minutes faster than whole fish, so add them later.

Use the same weight, score the fish and cook similarly; choose a similar-sized fish so it cooks evenly.

Use the same weight and reduce simmering by about 5 minutes; it holds together less well than whole pomfret.

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 equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

Use the same weight; peel and slice. Less sweet, so add a little sugar if the dish needs it, and cook a few minutes longer.

Use the same weight, mashed; sweeter and more fragrant, best for desserts or sweet drinks.

Use the same weight and reduce any added sugar; gives a soft, pouring texture rather than slices.

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 finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Use about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.

Use equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.

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.