The Spirit of Seventy-Six!

In honor of the 250th birthday of the Declaration of Independence, all recipes through August 16, 2026 were from Centennial and Bicentennial cookbooks and the 1796 first American cookbook. I’ve also published a Sestercentennial Cookery with recipes and photos.

Shrimp Curry: Jhinga Kari, or Shrimp Curry, from the 1969 Time-Life Foods of the World volume, The Cooking of India.; India; sixties; 1960s; Time-Life; Foods of the World; coconut; cocoanut; garlic; onions; turmeric; curry; recipe; coriander; ginger; shrimp; cilantro; cumin

This is a marvelous, and, despite the number of ingredients, simple curry. You can make preparation easier by combining all of the dry spices together, as they all go in at the same time.

This originally calls for peeling and chopping your own coconut, puréeing it with warm water, and then squeezing out the milk. I make it with canned coconut milk, which drastically cuts back on the prep time and effort.

Can be served with rice and a chutney.

Drop in again soon for another vintage recipe! I’ll have a different recipe every Sunday afternoon throughout the year. Keep an eye on this page or subscribe to the RSS feed for further details. You can also browse past featured Club recipes as well as some of the vintage promotional cookbooks I’ve used as sources. And I collect many of these recipes in A Traveling Man’s Cookery Book.

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If you are cooking for your family or your friends, you owe them the pleasure of your company. — Renny Darling (The Joy of Eating)