Karimeen Polichattu

Use the same weight; fillet if needed and cook gently, as pomfret is soft and breaks easily.

Use the same weight; it is firmer and cooks faster, so add it later and simmer for 8–10 minutes.

Use the same weight; keep pieces large and do not stir much, or they will flake.

Blanch large outer leaves for 30 seconds and use as a parcel; use the same size to wrap. No banana aroma.

Blanch whole leaves for 1 minute and use as a wrap; slightly tougher and more peppery.

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; peel and leave whole. Almost identical, though pearl onions can be slightly sweeter.

Use the same weight; halve if large. Sweeter and cooks 2 minutes faster, so add later.

Use the same weight, cut into small wedges. Stronger and sharper; cook 2–3 minutes longer.

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Use equal weight; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

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.

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; it is neutral and will not add coconut aroma.

Use the same weight; mild and good for frying, but no coconut flavour.

Use the same weight for richness; it adds a dairy aroma and is not vegan.