Mahi Tikka Ajwaini

Use the same weight, clean and cut into fillet-sized pieces. Cooking time is the same; remove any bones.

Use the same weight. Check thickness; thick pieces may need 2–3 minutes more simmering.

Use the same weight. Skinless flakes more; handle gently and add late.

Use the same weight. The names are used interchangeably; check seasoning.

Use the same weight. It is thick enough for marinades and raitas, with a slightly sharper taste.

Use about 175% of the weight and strain through muslin for 3–4 hours to get the same thick weight.

Use the same weight; nuttier and keeps better. Reduce salt if the butter was salted.

Use 80% of the weight; no dairy flavour and less richness. Good for frying, less good for finishing.

Use the same weight; adjust salt in the dish if your butter was salted.

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

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 100% of the weight, finely minced or ground into a smooth paste. Provides sharp heat while preserving the light colour of delicate kormas.

Use 50% to 75% of the weight. It brings mild heat but will turn pale or white sauces noticeably orange-red.

Use 50% of the weight. Gives strong, sharp heat, but will stain cream-based or yellow Mughlai gravies red.

Use the same weight; this is the same spice.

Use 75% of the weight, toasted; different, less medicinal flavour.

Use 50% of the weight, crushed; sweeter and milder.

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 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use 100% of the weight. Soak for at least 1 hour; takes about 10 minutes longer to cook through and has a marginally earthier flavour.

Use 100% of the weight. Reduces cooking time by about 10 minutes and breaks down softer, giving a smoother consistency rather than distinct grains.

For tempering or tadka only: use 70% of the weight. Browns faster in hot oil, providing a nutty, crunchy bite.

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 the same weight. Toss with lemon juice and salt just before serving so it stays crisp.

Use the same weight, sliced. It gives a fresher, wetter side than a mixed salad.

Use the same weight, soaked in cold water for 5 minutes and drained. It adds sharpness rather than leafiness.

Use 75% of the weight and chop finely; it is hotter and saltier, so add a little sugar to bring it back to chutney sweetness.

Use the same weight; sweeter and more tamarind-sour, less fruity. Thin with a spoon of water if needed.

Use 100 g pulp for 100 g chutney, then add 15 g sugar and a pinch of red chilli powder; simmer 5 minutes to a jammy consistency. Fresher and less spiced.