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

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, tuna katsu(cutlet)  curry. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Tuna Katsu(cutlet)  Curry is something which I’ve loved my entire life. They are nice and they look wonderful.

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 recipe, we have to first 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. Make ready 1/2 lb Tuna in block
  3. Prepare Wheat flour
  4. Make ready Beaten egg
  5. Take Bread crumple
  6. Prepare Solt, Pepper
  7. Take (For Curry)
  8. Take 1/2 Onion, sliced
  9. Prepare 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. Take 1 tbsp Curry powder
  13. Get 1/2 tbsp Garam Masala
  14. Make ready 1/2 cup Red wine
  15. Prepare 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. Make ready 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.

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.

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