I recently reconnected with a Trini friend, Asher, who with her husband Keith, brought me some wonderful homemade curries and roti for dinner. One of Keith’s favorites is curry apple, or a simple curry made with tart green Granny Smith apples, taking the place of tart green mangos, which is one of the most common and well loved curries for roti in Trinidad. What I love about this simple curry is just that, it is so simple, nothing fancy. Granny Smiths tend to mush up as they cook, which actually creates the thickness of this curry. I followed a fairly bare bones approach here. You could easily dress this up with chopped cilantro, chile flakes or habanero, mustard seed, or other spices. Traditionally this curry is served with Indian roti bread. If there are any Trinis out there reading this who have a favorite recipe for either the roti “skin” (the thin, tortilla-like bread) or other roti-friendly curries to share, please let us know about them in the comments! For more information on which apple varieties are best for baking, check out our Guide to Apples. Traditionally served with soft roti bread. In place of roti you can serve it with a warmed flour tortilla, pita bread, or over rice.
