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

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how 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 popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is 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 must prepare a few ingredients. You can cook tuna katsu(cutlet)  curry using 18 ingredients and 5 steps. Here is how you cook that.

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