John: Ahead of the weekend, I wanted to share this special story and delicious recipe with you.

As a treat for IRC supporters, Chef Shanthini, a refugee from Sri Lanka, has agreed to share her celebrated recipe for fried eggplant curry


GET THE RECIPE » [link removed]


Chef Shanthini and her husband fled Sri Lanka because of the war. They moved to Lebanon and lived with her brother-in-law, who taught her how to cook. But another war forced them to flee again, this time to Turkey, where Chef Shanthini gained the confidence to cook on her own.

Because opportunities were scarce in Turkey, they applied for refugee resettlement.


"With the help of the International Rescue Committee, we were able to move to the United States in 2013." — Chef Shanthini


That's when Chef Shanthini started cooking professionally, for a catering company in the Bronx, until the IRC connected her with Eat Offbeat — a meal delivery and catering company that employs immigrants and refugees from around the world to prepare homestyle meals evoking their native cuisines. The IRC refers resettled refugees to be hired by the company.

Chef Shanthini's eggplant curry is a crowd favorite. It serves four to six people as a main dish. Like most curries, it is best served over fresh basmati rice.


GET THE RECIPE » [link removed]


Enjoy!

— Andrea, International Rescue Committee



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