Torched Mackerel with Gooseberry Chutney

Use the same weight. Pomfret is firmer and milder; haddock is leaner, so add a little oil if the recipe expects oily mackerel. Cook for about the same time.

Use the same weight and cook 1–2 minutes less; it is less oily, so baste with oil or add a little coconut milk if the gravy needs richness.

Use the same weight, cleaned and cut into steaks; allow a few extra minutes and watch for bones. The flavour is stronger and oilier.

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 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, mashed smooth with a little lime juice; keeps mustard tang but lacks Bengali fermentation.

Use one-third of the weight, mixed with lime juice or water; much hotter, so taste as you go.

Use half the weight, mixed to a paste with water and a squeeze of lime juice; add late so the heat does not fade.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use the same weight and chop roughly; they are thicker, so toast 1–2 minutes longer and expect more crunch.

Use the same weight when almonds are for thickening or binding; do not use as a garnish, as it will disappear into the dish.

Use the same weight and slice thinly; similar colour and mild flavour, though less delicate than ready flaked almonds.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Use the same weight; taste first as it can be smokier and saltier. Add lime or amchoor if the dish needs more tang.

Use about half the weight, mixed with black salt and a pinch of ground cumin. It gives tang and saltiness but lacks the minty, asafoetida notes.

Use about half the weight and add lime juice to taste. It gives the salty, sulphurous edge but not the full tangy blend.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Use the same weight; peel if eating raw and salt-drain briefly. Softer and less watery.

Use 70% of the weight, grate, salt and squeeze out water. Sharper and peppery.

Use the same weight, peeled and diced; crisp but bland, so adjust salt and lemon.

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. Imparts an earthy, slightly bitter note in temperings, though it lacks nigella's oniony sharpness.

Use equal weight. Gives a similar speckled appearance and light crunch on breads, but provides a nutty rather than herbaceous, onion-like flavour.

Use about half the weight, or 1 dried leaf for 2 fresh; it is stronger and more resinous, so add it earlier in cooking.

Use the same weight; it is larger and has a cassia-like note, so use slightly less if you do not want cinnamon aroma.

Use the same weight for tempering, but expect a curry-leaf aroma rather than bay; add late so it does not overpower.

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 the same weight; it is more sour and astringent, so taste and add sugar. Good for chutney or pickle.

Use the same weight, sliced; add a little lemon juice to sharpen. Softer and less astringent.

Use the same weight, grated; sharper sourness, so reduce any lemon or tamarind in the recipe.

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. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.