Don’t be misled by “curry” in the name of this dish. I use curry the way some French chefs do: as a spice to be judiciously applied the way you would any other seasoning. Here, it offsets the sweet dessert wine Sauternes, with lime juice balancing and uniting the two. I sometimes add baby vegetables (carrots, turnips, pattypan squash, haricots verts, sugar snap peas) cooked in butter and water (or chicken stock), scattering them around the bowl.
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