Paturee

Blanch large outer leaves for 30 seconds and use as a parcel; use the same size to wrap. No banana aroma.

Blanch whole leaves for 1 minute and use as a wrap; slightly tougher and more peppery.

Use the same weight; they cook faster, so add nearer the end. Same seafood flavour.

Use the same weight; cut into smaller pieces if the recipe expects small prawns. Adjust cooking time down.

Use the same weight; cut into chunks and add later. It breaks up more easily than prawn.

Use the same weight of cooked picked crab; check for shell and add at the same stage.

Use the same weight, chopped; cook 2–3 minutes less or they toughen.

Use the same weight, steamed and flaked; fold in near the end to avoid breaking.

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.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

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.

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; grate or slice. Good all-purpose melting cheese, slightly sharper.

Use the same weight; grate. Melts easily but is saltier, so adjust salt.

Use the same weight; grate or crumble. Use where the cheese does not need to melt; it is firmer and less salty.

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.

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 the same weight. Crush whole dried red chillies in a mortar, shaking out some seeds if you want less heat. Gives the same heat but a coarser, more uneven texture.

Use the same weight. Soak in hot water for 10 minutes if the recipe needs a paste, or crush dry for a flake-like texture. Slightly more work and less uniform.

Use about 75% of the weight, as powder is denser and disperses faster. Adds heat and colour but no flake texture; reduce if the powder is very hot.

Use the same weight or juice amount; sharper, so taste before adding all the juice.

Use about 45–50 ml for 1 lemon; add off the heat to keep the freshness.

Use 1 tsp for the juice of 1 lemon; add early. Sourness is flatter and less fresh.