After eating out and partaking of rather too many Pinot Grigios last night, I shall be staying in ce soir and cooking the (in some quarters legendary) DavyH prawn curry - spices, onion, garlic, ginger and fresh tomatoes all cooked down nice and slow before the smooth coconut cream is added and the masala paste-marinated prawns and chopped coriander tumble in finally.
I find this track works well with the stirring.
Booker T & The MGs - 'Melting Pot' (1971)
(another great slice of hot soul-funk from this).
[The curry in the picture is a posh BBC Food Magazine type curry, not mine. I hadn't cooked mine yet when I wrote the words - I have now, and it was nice, but it didn't have tastefully arranged limes in soft focus in the foreground. And the prawns were peeled. Just thought you should know]