Tuna Katsu(cutlet)  Curry
Tuna Katsu(cutlet)  Curry

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, tuna katsu(cutlet)  curry. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Tuna Katsu(cutlet)  Curry is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook tuna katsu(cutlet)  curry using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tuna Katsu(cutlet)  Curry:
  1. Take (For Tuna Tatsu)
  2. Take 1/2 lb Tuna in block
  3. Get Wheat flour
  4. Make ready Beaten egg
  5. Get Bread crumple
  6. Make ready Solt, Pepper
  7. Get (For Curry)
  8. Make ready 1/2 Onion, sliced
  9. Make ready 1 Medium size Potato, diced into 3cm cubes
  10. Make ready 1/2 Carrot, diced into 2cm cubes
  11. Prepare 1 Eggplant, round sliced (if you like. not mandatory)
  12. Make ready 1 tbsp Curry powder
  13. Prepare 1/2 tbsp Garam Masala
  14. Take 1/2 cup Red wine
  15. Prepare 1/2 cup Canned tomato, crushed
  16. Get 2 cup Chicken stock
  17. Make ready 1 cube Japanese curry sauce mix (in cube)
  18. Make ready Salt
Steps to make Tuna Katsu(cutlet)  Curry:
  1. Firstly make a curry. - In a pot, with a trace of oil, sauté the vegetables other than eggplants till the onions turned brown. Add curry powder, red wine, canned tomato and chicken stock, then simmer. When carrots and potatoes are harf-done, add eggplants.
  2. All the vegetables are done, turn the heat off and add curry sauce mix and dissolve. Add garam masala and gently heat again. Season with salt if necessary.
  3. Then make a Katsu. - Season the tuna with salt and pepper. Thinly coat with flour, then dip in the beaten egg. Cover with bread crumble. - Shallow-fry at 180°c till coloured golden. Cook time dependes on the thickness of the fish, but approx. 30 sec for each side. Let's cook rare to medium rare.
  4. TTip : You should rest the katsu for a minute on the wire net or kitchen paper to release extra oil.
  5. Serve with steamed rice like top photo. Decorate with cherry tomato and parsley.

So that is going to wrap it up with this exceptional food tuna katsu(cutlet)  curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to tuna katsu(cutlet)  curry cooking. Go on get cooking!