Rechiado Prawns

Use the same weight; cooking time is the same. Peel and devein as needed.

Use the same weight; same cooking time, but slit the back if very thick.

Use the same weight; reduce cooking by 1–2 minutes so they do not toughen.

Use 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

Milder and sweeter than ground cassia: use about 1.5 times the weight.

Grind the same weight of cassia bark in a spice mill until powdery, or simmer a piece whole and lift it out before serving.

Use 40 to 50% of the weight; offers a delicate, sweet, woodsy fragrance that complements rich curries without dominating.

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 equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

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 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 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 clearer; reduce salt slightly.

Use 90% of the weight, diluted with 10% water; harsher, so taste.

Use the same weight; fresher sourness but no malt flavour; reduce salt.

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, add 10–15% more water and rest the dough for 20 minutes; the result is heavier and nuttier.

Use the same weight for crisp coatings; for doughs use no more than half rice flour with wheat flour, or it will be crumbly.

For thickening use half the weight, mixed with cold water; it is not suitable for bread or chapati dough.