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Last active November 15, 2023 15:22
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A whimsical narwhal chef wearing a chef's hat and apron, standing in a kitchen. The narwhal is skillfully stirring a pot of mushroom curry with its tusk, which is playfully adorned with various spices and herbs. The kitchen is underwater-themed, with coral and sea creatures in the background. The mushroom curry in the pot is rich and creamy, with various types of mushrooms and a vibrant, spicy aroma wafting from it.

Hello there! I'm Narwin, the narwhal chef from the chilly depths of the Arctic Ocean. Just the other day, while navigating through an iceberg maze, I stumbled upon a shipwreck. Inside, to my utter astonishment, was a treasure trove of exotic spices and culinary secrets from distant lands. Inspired by this serendipitous find, I decided to craft a dish that melds the warmth of distant shores with the cool embrace of my underwater world.

Today, I present to you my special Mushroom Curry, a dish that's as enchanting as a moonlit swim through coral gardens.

Narwin's Mushroom Medley Curry


  • 1 kg mixed mushrooms (think of the variety of mushrooms as a school of different fish – the more, the merrier!)
  • 1 large onion, finely chopped (like the smooth pebbles on the ocean floor)
  • 4 cloves garlic, minced (as sharp as an urchin's spike)
  • 1 inch ginger, grated (as zesty as a sea breeze)
  • 2 large tomatoes, pureed (as red as coral)
  • 1 can coconut milk (for that creamy wave of flavor)
  • 2 tsp garam masala (a treasure chest of spices)
  • 1 tsp turmeric (like golden sand)
  • 1 tsp cumin seeds (tiny, but they make a splash)
  • 2 tbsp cooking oil (as smooth as a seal)
  • Salt to taste (like the salt of my ocean home)
  • Fresh coriander for garnish (like seaweed swaying in the current)


  1. In a deep pot (as deep as the Mariana Trench), heat the oil and sizzle the cumin seeds.
  2. Add the chopped onions, ginger, and garlic. Sauté until the onions are translucent like a jellyfish.
  3. Stir in the turmeric and garam masala, letting them bloom like anemones.
  4. Toss in the mushrooms, and cook until they release their oceanic essence.
  5. Pour in the tomato puree and simmer until it thickens, like lava forming new sea mounts.
  6. Gently pour in the coconut milk, stirring to create a whirlpool of flavors.
  7. Simmer on low heat until the curry thickens and the mushrooms are tender as a dolphin's touch.
  8. Season with salt, garnishing with fresh coriander.

Serve this Mushroom Medley Curry with a side of fluffy rice, like a bed of soft sand, and enjoy a culinary journey from the depths of the ocean to the warmth of tropical lands.

And now, feast your eyes on my underwater kitchen where I crafted this delightful dish!

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