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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, tuna katsu(cutlet)  curry. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Tuna Katsu(cutlet)  Curry is something that I’ve loved my whole life.

A fancy twist on the popular chicken katsu curry that has become such a favourite in the UK. Served with a homemade Japanese curry sauce, crispy panko breaded tuna steaks, pickled veg and some fluffy dashi rice. Katsu curry is a variation of Japanese curry with a chicken cutlet on top.

To get started with this particular recipe, we have to prepare a few components. 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. Get (For Tuna Tatsu)
  2. Make ready 1/2 lb Tuna in block
  3. Take Wheat flour
  4. Take Beaten egg
  5. Prepare Bread crumple
  6. Get Solt, Pepper
  7. Get (For Curry)
  8. Prepare 1/2 Onion, sliced
  9. Make ready 1 Medium size Potato, diced into 3cm cubes
  10. Get 1/2 Carrot, diced into 2cm cubes
  11. Take 1 Eggplant, round sliced (if you like. not mandatory)
  12. Get 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. Make ready 2 cup Chicken stock
  17. Make ready 1 cube Japanese curry sauce mix (in cube)
  18. Take Salt

When I make curry at home, Mr. JOC always prefers adding katsu on top. Add the curry paste, then stir until dissolved. Slice the pork cutlets into ½-inch slices.

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.

To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. 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. Japanese Pork Cutlet (Tonkatsu) With Curry. Crispy, golden-brown, and juicy breaded and fried pork or chicken cutlets, Japanese-style.

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