"Ceylon Curry of Oysters" was originally published in The Times way back in 1939, it then reappeared in Recipe Redux in the New York Times Magazine in 2007. This is where I saw it. Being a vegetarian, I am constantly on the lookout for new vegetarian dishes and am particularly pleased if I can modify a non-vegetarian dish to my specifications! This recipe was very amenable: I replaced the oysters with green beans, carrots and potatoes. Its very easy to put together and goes very well with Basmati Rice. I have also replaced the non-descriptive “curry powder” with Indian spices (cumin, coriander powders and garam masala) easily available at any Indian store. Store open packs in the freezer to retain freshness.