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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tuna katsu(cutlet)  curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Tuna Katsu(cutlet)  Curry is something that I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Tuna Katsu(cutlet)  Curry:
  1. Take (For Tuna Tatsu)
  2. Prepare 1/2 lb Tuna in block
  3. Make ready Wheat flour
  4. Take Beaten egg
  5. Make ready Bread crumple
  6. Make ready Solt, Pepper
  7. Take (For Curry)
  8. Prepare 1/2 Onion, sliced
  9. Prepare 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. Take 1 tbsp Curry powder
  13. Make ready 1/2 tbsp Garam Masala
  14. Take 1/2 cup Red wine
  15. Take 1/2 cup Canned tomato, crushed
  16. Get 2 cup Chicken stock
  17. Get 1 cube Japanese curry sauce mix (in cube)
  18. Get Salt
Instructions 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 this up for this special food tuna katsu(cutlet)  curry recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!