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The point of the apple is that a good Japanese curry actually has a pretty fruity flavor to it. If you have Japanese ‘bulldog’ sauce you can also just add that into the curry. The black tea thing is a trick that a lot of people use across different cooking cultures to mellow or add body to stews and curries. My friend Krish Ashok who wrote the amazing book Masala Lab advocates for this in Indian curries as well.