I have a quick recipe for pork vindaloo that calls for 2 t. of mustard seed which I do not have. I do, however, have ground mustard. I have the aromatics (garam masala, hot paprika, onion & garlic). The mustard seed simmers first with the tomatoes and broth, then the aromatics are heated and added later. Should I skip the mustard or can I add some ground and, if so, how much? Thanks!