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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, tuna katsu(cutlet)  curry. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish when you have a craving for a big meal. When I make curry at home, Mr. JOC always prefers adding katsu on top.

Tuna Katsu(cutlet)  Curry is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Tuna Katsu(cutlet)  Curry is something that I’ve loved my whole life.

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

The ingredients needed to make Tuna Katsu(cutlet)  Curry:
  1. Prepare (For Tuna Tatsu)
  2. Take 1/2 lb Tuna in block
  3. Take Wheat flour
  4. Take Beaten egg
  5. Prepare Bread crumple
  6. Make ready Solt, Pepper
  7. Prepare (For Curry)
  8. Take 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. Take 1 Eggplant, round sliced (if you like. not mandatory)
  12. Prepare 1 tbsp Curry powder
  13. Prepare 1/2 tbsp Garam Masala
  14. Prepare 1/2 cup Red wine
  15. Get 1/2 cup Canned tomato, crushed
  16. Get 2 cup Chicken stock
  17. Take 1 cube Japanese curry sauce mix (in cube)
  18. Get Salt

How To Make Japanese Katsu Curry At Home - Marion's Kitchen. Crispy Chicken Cutlet, Pork, Fish Katsu, Omelette Add the curry paste, then stir until dissolved. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.

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.

Add the curry paste, then stir until dissolved. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. This is my version of Japanese Tonkatsu Curry. Recipe: tonkatsu (japanese pork cutlet) The fall shoot is yellow-overload for me. I tend to go where the aspens are and that means gold against dark pine.

So that’s going to wrap it up for this exceptional food tuna katsu(cutlet)  curry recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!