There was one employee at a shop I worked at for awhile who had a totally amazing recipe for some variant of Caribbean red beans and rice. Every year she'd bring it to one or another of our informal pre-holiday gatherings we'd throw in a big conference room with potluck contributions from any and all of us inclined to cook some favorite dish for the occasion instead of just buying something from a deli.
So every year at least a couple people would ask her for that recipe, and every year she'd oblige, take out a pen and dash it off onto an index card or sheet of paper, with a big smile and with thanks for the compliments.
But, she never gave a perfectly correct version of its perfection to anyone. When confronted, she'd always just give that big smile again and say it was the closest she could get without her deceased mother coming back to kill her for divulging that recipe.
But, you tweak such things, to memory, taste and preference.
A Sikh with whom I shared a house over twenty years ago could cook one dish, and only one dish - an amazing curry - very well.
Needless to say, this was was a family dish, the recipe coming from his mother and grandmother. Now, he did show me how to prepare it - indeed, we prepared it together a few times (not least because he always borrowed my invariably good cookware in which to prepare this dish).
That is where I got - or learned - the curry, chilli, garlic, ginger, coriander and tumeric combination.
But, in truth, he liked his a lot hotter than I normally like mine (although my preference for seriously strong robust flavours, has, if anything, increased with time).
Today, however, I am not feeding five or six (as we were then), and nor have I any intention of putting in three or four finely diced chillis. Nor, for that matter, do I have coriander to hand.
So, I tweak as to personal preference, - and, further refining matters, I tweak re personal preference this evening (which is not the same as personal preference other evenings, when I might crave a robust curry).
And I tweak with regard to resources to hand; I forgot to buy curry paste - (or, rather, the curry paste I had bought had been bought so long ago, and I had been abroad so often and for so long, that its expiry date had long since passed, and thus, it was consigned to the rubbish container several months ago when we did a clean out of expired objects) so, curry powder from Turkey will have to suffice.
Likewise, I don't have coriander in the house, and couldn't be bothered dashing into town to buy some; next time I'm in, I'll buy some. If a freshly chopped green herb is required, parsley can stand in for the absent coriander.
Besides, I'm rarely rigid about recipes; I like to cook something that is tasty, relaxing, and good to eat; if I am with a native from a country with a serious culinary tradition, or madly respected cuisine, I will happily learn what they may care to pass on.