Maachher Jhol

Use the same weight, cut into steaks or cubes. Cooking time is the same; skin can be left on if you like.

Use the same weight. Check for bones; simmer 2–3 minutes more if the pieces are thick.

Use the same weight. River fish may need 2–3 minutes extra; keep the simmer gentle.

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.

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.

Dry-roast briefly and grind finely; use equal weight (1:1). Imparts an even punchier, nuttier, toasty aroma than pre-ground cumin.

Use equal weight (1:1). Adds mild, lemony sweetness rather than cumin's smoky, earthy bite; curries will taste lighter and less savoury.

Grind finely; use 60% to 75% of the weight. Produces a darker, more complex, smoky-herbal flavour suited to rich gravies.

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 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.

Use equal weight. Cut into large chunks; cooks down much faster (10-12 minutes) and softens into the sauce rather than staying starchy and firm.

Use 80% of the weight. Cube and add in the last 5-10 minutes of cooking; adds rich dairy protein instead of starchy bulk.

Use 45% dry weight. Soak overnight and boil until fully soft before stirring into the sauce to simmer for 10 minutes.

Use double the weight. Stir into hot oil just before adding wet ingredients; mimics the allium savoury background without the sulphurous edge.

Use 2 g for every 0.5 g of asafoetida. Sauté in oil until the raw smell clears; adds moisture and sweet allium depth.

Use same weight; soak or fry as the recipe directs, and allow a similar time to soften in the gravy.

Use same weight; they soften faster, so reduce any soaking time and simmer gently.

Use same weight; these are lighter and softer, so add them a little later in cooking.

Use the same weight; peel, deseed and cut to the same size. It holds shape slightly better, so give it 2–3 minutes more.

Use the same weight; peel and deseed. It is softer and waterier, so cook 3–4 minutes less and reduce added water.

Use the same weight; peel and deseed. It is sweeter and softens faster, so cook 3–5 minutes less.

Use equal weight, cut into quarters lengthways. Simmer until tender; readily absorbs sambar broth, though it turns soft rather than fibrous.

Use 80% of the weight, cut into thick batons. Cook until just fork-tender; holds its shape well in curries and dals, though it tastes starchier.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Use 70% of the weight, added with the ground spices rather than tempered whole. You lose the whole-seed crackle but keep the five-spice aroma.

Use about 40% of the weight, with equal amounts of fennel seed and nigella seeds if you have them. It is not a true blend; the result is cumin-forward and less complex.

Use about 30% of the weight with cumin and mustard seed to approximate the blend. It adds sweetness but misses fenugreek's bitterness and nigella's onion note.

Use equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.

Use 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.

Use a 2 cm piece (about 1 g) for every 1 to 2 bay leaves. Fry in whole-spice temperings; provides the cassia-like warmth typical of Indian tejpatta.

Use 0.5 g per leaf. Stir into the sauce during simmering; gives the same warm woodiness but darkens the colour slightly.