Kerala Meen Mappas

Use the same weight. Neutral, no change to flavour.

Use the same weight. Slightly nutty, suits Indian dishes.

Use the same weight but heat to smoking point first. Strong pungent flavour changes the dish.

Use equal weight. Pop in hot fat until they crackle and turn greyish; yields an almost identical nutty, pungent finish.

Use equal weight. Fry over medium heat; delivers a milder, sweeter pop and turns bitter quickly if the oil is excessively hot.

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.

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; heat and flavour are very close.

Use 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.

Use 1.5 to 2 times the weight; chop finely and adjust heat by tasting.

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. 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 the same weight in savoury dishes; it adds body, so adjust salt.

Use the same weight only in doughs or creamy dishes; it makes the result richer.

Use the same weight in curries or rice; it adds sweetness and a faint coconut taste.

Use the same weight; reduce cooking by 1–2 minutes.

Use the same weight; similar firm flesh, and score the skin if cooking whole.

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

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.

Use 120–150% of the weight and strain; pulp is less concentrated, so simmer a little longer to thicken.

Use 150–200% of the weight and reduce gently; extract is already diluted.

Use 60–70% of the weight with a pinch of jaggery; sharper, so add near the end off the heat.

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 1:1 by weight; pulverise in a spice mill or mortar to a fine powder for immediate, punchy heat.

Use equal weight; offers the same bite, though it gives a visibly speckled finish and firmer crunch.

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.

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.