Machhi Kebab

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 the same weight; remove any skin and cut into even pieces. Cook gently for the same short time.

Use the same weight; check for bones and simmer 5–8 minutes until just opaque. It may be softer, so stir less.

Use the same weight; clean, skin and cut into chunks. Cooking time is similar, but check for bones.

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; use only the green parts, so the dish loses some of the white onion base.

Use 60% of the weight, finely sliced; stronger and sharper, so cook it down more.

Use the same weight; milder and best added late or as a garnish, not as a cooked base.

Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

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.

For binding, use about 10 g chickpea flour mixed with 20 ml water per egg and rest for 10 minutes. Denser and nuttier; not suitable for baking or coating in the same way.

Use about 30 g per egg for moisture and binding in koftas or fillings. Adds tang and softness; will not set or glaze like egg.

Use the same weight, mashed, for egg-like bulk in curries. Soft and bland; add extra spices and do not expect it to bind.

Use the same weight, but adjust liquid slightly as they are moister. Softer set; good for binding.

Use the same weight of stale bread, whizz to crumbs and dry in a low oven. Closest texture to dried crumbs.

Use about 70% of the weight and rest briefly before cooking. Grittier and absorbs more liquid; use for crunch or binding, not for coating.

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 the same weight; it is sharper and more floral, so taste before adding extra salt or sugar.

Use the same weight; a slice gives less juice than a wedge, so squeeze it or add a little lemon juice.

Use about 10–15 g juice for one wedge (roughly 2 tsp), adding at the end; it lacks the peel's aromatic oil.