KITCHEN PRACTICE 3 — Swapping the Curry's Main Ingredient
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Chapter: Indian Cookery 10 — Capstone: A Thali

TASK
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Swap the curry's protein or vegetable for a different one than
you've used in earlier chapters, keeping the rest of the thali the
same, and note what changes and what stays the same in the finished
plate.

WHAT TO DO
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1. Build the thali as usual — dal, rice, raita, roti — but this time
   choose a genuinely different protein or vegetable for the curry
   than whatever you used in Chapters 4 or 5 (for example, a firm
   vegetable like cauliflower or potato if you cooked meat before, or
   the reverse).
2. Follow the same bhuna-base-then-protein-then-liquid structure from
   Chapters 4 and 5 exactly as before, just with the new main
   ingredient.
3. Assemble the full thali and compare it against your earlier
   experience of the same meal.

WHAT TO EXPECT
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- The base flavour of the curry — from the bhuna, the tempering, and
  the spices — should taste recognisably similar to before, since
  none of that changed.
- The new main ingredient should bring its own real differences in
  texture and cooking time, which may mean a shorter or longer
  simmer than you're used to.
- The rest of the thali (dal, rice, roti, raita) should feel entirely
  unaffected by the swap, confirming that the curry's own base
  technique is genuinely independent of whatever goes into it.

WHY THIS WORKS AS AN ANSWER
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This exercise demonstrates directly that the curry architecture
taught in Chapters 4 and 5 is a real, reusable method rather than a
single fixed recipe — the same lesson this course has built toward
since its very first chapters on spices and tempering.