Guinea Fowl Mappas with Salli Potatoes

Use the same weight. Guinea fowl is leaner and firmer, so chicken will cook faster; brown well and check 10 minutes earlier.

Use the same weight. Juicier and less gamey; reduce cooking time by about 10–15 minutes.

Use the same weight if available. Gameier and smaller-boned; check doneness earlier and add a little extra fat.

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 the same weight; choose a floury variety for mash, or waxy for boiling.

Use the same weight; best for mash and roasting, keeps a similar texture.

Use the same weight; waxy, so do not mash—best for curries where potatoes hold shape.

Use the same weight; taste first as it can be smokier and saltier. Add lime or amchoor if the dish needs more tang.

Use about half the weight, mixed with black salt and a pinch of ground cumin. It gives tang and saltiness but lacks the minty, asafoetida notes.

Use about half the weight and add lime juice to taste. It gives the salty, sulphurous edge but not the full tangy blend.

Use the same weight. The seeds are smaller and hotter; fry in hot oil until they pop, about 20–30 seconds, and reduce the heat if they darken too fast. The dish will be a little sharper.

Use the same weight. They are milder and larger; fry a few seconds longer until they pop. The finished dish will have less pungency.

Use 70% of the weight of whole seed, added with the other ground spices rather than fried whole. You lose the popping texture and the heat comes through more evenly.

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 equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use the same weight; the difference is only the order of the names.

Mix with an equal weight of ginger paste and use the same total weight.

For 20 g paste use about 10 g crushed garlic and 10 g grated ginger root with a splash of water. Add a little extra water if the dish looks dry.

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. 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 equal weight; simmer gently over low heat to prevent curdling. Imparts a comparable rich texture, though it adds dairy richness without any coconut fragrance.

Whisk 1 part cashew paste with 2 parts water to match the consistency, then use equal weight. Provides a thick, velvety body without coconut flavour.

Use equal weight, but reduce other cooking liquids by 20% to compensate for the lower viscosity. The curry will be lighter and lack sweetness.

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 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.

Use 100% of the weight. Imparts a very similar clean acidity with a faintly softer, grain-based finish.

Use 100% of the weight as a direct 1:1 replacement.

Use 100% of the weight. Stir into the sauce at the end of cooking; adds vibrant fruity acidity rather than acetic punch.