Lasooni Tali Machli

Use the same weight; pat dry, cut into similar pieces and simmer 1–2 minutes less, as most fillets flake faster.

Use the same weight; check for bones and cook 1–2 minutes less. Flavour is milder.

Use the same weight of fillet; it is softer, so add near the end and simmer only 2 minutes.

Use the same weight; sharper and less floral, so reduce any extra souring slightly.

Use about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.

Use 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.

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; 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 the same weight, deseed if wanted, and grind with 1 tbsp water; fresher and brighter.

Use the same weight; may be red and hotter, so adjust.

Use 75–80% of the weight; changes colour and heat.

Use 1.5–2 times the weight; it has a similar warm pungency but is milder and rounder, so the dish loses clove’s sharp medicinal heat.

Use the same weight; it gives warmth but is sweeter and lacks clove’s strength, so use only if the amount is small.

Whisk equal weight thoroughly with cold water before stirring into hot sauce; thickens well, but imparts an earthy, nutty taste and pale golden colour.

Use 80–100% of the weight. Darker and sharper; reduce slightly if you do not want extra heat.

Grind the same weight fresh; same darker, sharper result.