Cured Trout in Kasundi Mustard

Use the same weight; add 1–2 minutes, as salmon is usually thicker.

Use the same weight; cook 1–2 minutes less if the fillet is thin.

Use the same weight; reduce cooking by 2–3 minutes and handle gently.

Use the same weight; for 100 g gin, steep a pinch of ground clove and ground cinnamon for 10 minutes, then strain.

Use the same weight; it is smoother, so add the same spice pinch and taste before adding more.

Use the same weight; it is neutral, so steep with ground clove and ground cinnamon to mimic the spiced note.

Use the same weight, mashed smooth with a little lime juice; keeps mustard tang but lacks Bengali fermentation.

Use one-third of the weight, mixed with lime juice or water; much hotter, so taste as you go.

Use half the weight, mixed to a paste with water and a squeeze of lime juice; add late so the heat does not fade.

Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use the same weight of finely grated lime zest; sharper and more aromatic.

Use the same weight of finely grated orange zest; sweeter and less sharp, so reduce sugar if any.

Use the same weight of grated zest from a fresh lemon; take only the coloured part, not the white pith.

Use the same weight; it is less sharp and more floral, so add a little extra lime juice if the dish needs tang.

Use 1 leaf for 1 tsp lime zest in curries; bruise and simmer whole, then remove. It gives aroma but not acidity.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Use the same weight, peeled and cubed; similar texture, slightly peppery.

Use the same weight, peeled and cubed; milder and softer, so add 5 minutes later if you want it to hold shape.

Use the same weight, peeled and cubed; cooks faster and is more watery, so add later and reduce the gravy.

Use 70% of the weight, make up the rest with water, and add a little granulated sugar if the liquor was sweet. Sharper and thinner.

Use at 70% of the weight with water. Milder and fruitier than pickling liquor.

Use at 60% of the weight with water; stronger and maltier, so reduce any other vinegar in the dish.

Use 1:1 by weight; cook straight from fresh or frozen with identical timing and sweetness.

Use 60% of the weight in dry dal; boil until tender yet firm before stirring in, lending a nuttier texture rather than sweet pop.

Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur 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 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. It handles high-heat cooking well, but lacks the signature pungent, nasal heat of mustard oil.

Use equal weight. Neutral in flavour, so your curry will lack the characteristic Bengali or North Indian pungent punch.