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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, tuna katsu(cutlet)  curry. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Tuna Katsu(cutlet)  Curry is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Make ready (For Tuna Tatsu)
  2. Prepare 1/2 lb Tuna in block
  3. Make ready Wheat flour
  4. Take Beaten egg
  5. Take Bread crumple
  6. Take Solt, Pepper
  7. Get (For Curry)
  8. Make ready 1/2 Onion, sliced
  9. Prepare 1 Medium size Potato, diced into 3cm cubes
  10. Take 1/2 Carrot, diced into 2cm cubes
  11. Get 1 Eggplant, round sliced (if you like. not mandatory)
  12. Prepare 1 tbsp Curry powder
  13. Make ready 1/2 tbsp Garam Masala
  14. Make ready 1/2 cup Red wine
  15. Make ready 1/2 cup Canned tomato, crushed
  16. Take 2 cup Chicken stock
  17. Take 1 cube Japanese curry sauce mix (in cube)
  18. Take 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’s going to wrap this up for this exceptional food tuna katsu(cutlet)  curry recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!