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

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare 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 favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Tuna Katsu(cutlet)  Curry is something that I’ve loved my whole life. They’re nice and they look fantastic.

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 can achieve it.

The ingredients needed to make Tuna Katsu(cutlet)  Curry:
  1. Make ready (For Tuna Tatsu)
  2. Get 1/2 lb Tuna in block
  3. Make ready Wheat flour
  4. Make ready Beaten egg
  5. Prepare Bread crumple
  6. Take Solt, Pepper
  7. Take (For Curry)
  8. Get 1/2 Onion, sliced
  9. Take 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. Make ready 1 tbsp Curry powder
  13. Make ready 1/2 tbsp Garam Masala
  14. Get 1/2 cup Red wine
  15. Prepare 1/2 cup Canned tomato, crushed
  16. Get 2 cup Chicken stock
  17. Take 1 cube Japanese curry sauce mix (in cube)
  18. Make ready 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 is going to wrap this up for this exceptional food tuna katsu(cutlet)  curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!