Macher Jhol with Pickled Fennel

Use the same weight. Cod is firmer, so cook 2 minutes longer and stir less.

Use the same weight. It is slightly firmer and flakier; cook for about the same time and handle gently.

Use the same weight. Cook until it just flakes, checking early because thickness varies.

Use the same weight. It is oilier and stronger in flavour, so reduce the cooking time by 1–2 minutes and use less added oil.

Use the same weight. It is milder and firmer, so cook for about the same time and adjust salt at the end.

Use the same weight. It is much milder, so add a little extra pepper or chilli if the dish needs punch; cook 1–2 minutes less.

Use the same weight, peeled and deveined; cook 2-3 minutes less so they stay sweet and tender.

Use the same weight; meatier but similar, and they need the same quick cooking.

Use the same weight; smaller, so cook 1-2 minutes only and add near the end.

Use the same weight, shelled; add in the last 2-3 minutes until pink. Texture is firmer and less briny.

Use the same weight; they cook very quickly, so add at the end and do not simmer long.

Use the same weight, cut into chunks; add 3-4 minutes before serving. Less briny, so taste and add salt.

For 100 ml wine use 25 ml white wine vinegar plus 75 ml water; simmer 2 minutes to soften the sharpness.

For 100 ml wine use 1 tbsp lemon juice made up to 100 ml with water; add off the heat. Sharper and less complex.

Use the same volume; add 1 tsp vinegar or lemon juice for acidity. Lighter, without wine's fermented depth.

Use the same weight; use raw as a garnish, with no cooking.

Use the same weight; identical raw garnish use.

Use the same weight, chopped fine; it is stronger, so use 75% if used raw as a garnish.

Use the same weight, sliced; add 2 g fennel seed per 100 g to mimic the aniseed note. Texture is stringier and less sweet.

Use the same weight, sliced; add 2 g fennel powder per 100 g. It is sweeter and softer, with no crunchy bulb texture.

Use only 2–3 g per 100 g of missing bulb, tied in a cloth or ground; it gives the flavour but not the vegetable bulk.

Use 70% of the weight, make up the rest with water, and add a little granulated sugar if the liquor was sweet. Sharper and thinner.

Use at 70% of the weight with water. Milder and fruitier than pickling liquor.

Use at 60% of the weight with water; stronger and maltier, so reduce any other vinegar in the dish.

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 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

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 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 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 half the weight and mix with an equal weight of water; let stand 5 minutes. 1 g powder plus 1 g water makes about 2 g paste.

Use half the weight; soak in water 30 minutes and grind to a paste, adding water as needed. 1 g seed makes about 2 g paste.

Use the same weight; it contains vinegar and sugar, so reduce other vinegar or lemon and salt slightly. Milder and chunkier.

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 40% to 50% of the fresh tomato weight mixed with a splash of water. Imparts a deeper red colour, thicker sauce, and slightly sweeter cooked flavour.

Use 60% of the weight, whisked smooth and added on low heat. Provides rich body and sourness, though the gravy becomes paler and creamier.

Use the same volume. It gives a fuller, less fishy base; simmer with a few prawn shells if you have them.

Use the same volume for a neutral version; add 1 tsp soy sauce per 250 ml to hint at fish.

Use the same volume with a pinch of salt. The dish will be thinner, so reduce other liquid slightly.

Use equal weight, chopped fresh and stirred in off the heat or used as garnish. Matches the citrus-herbal profile identically.

Use 40% to 50% of the weight; chop finely and add at the very end. Adds fresh herbal brightness, but shifts the aroma toward cool menthol.