To me Curry must have been used to diguise the flavor of spoiled meat.
Nope Curry curries no flavor with me.
Other Indian spices however are a spectral experience.

I have had some success with using savory liquors in sauces.
Chocolate liquor and dark chocolate is a good one for some seafood like lobster or scallops.
Drambuie works in some tomato or barbecue sauces. 100 proof PEACH and real cream is great for spongecake and other desserts. Goldbergs 100 proof cinnamon makes great cookies. Schnapes not so much.
I do not use wine because of the sulfites.