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

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tuna katsu(cutlet)  curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Tuna Katsu(cutlet)  Curry is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have 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. Prepare (For Tuna Tatsu)
  2. Prepare 1/2 lb Tuna in block
  3. Make ready Wheat flour
  4. Make ready Beaten egg
  5. Take Bread crumple
  6. Take Solt, Pepper
  7. Take (For Curry)
  8. Prepare 1/2 Onion, sliced
  9. Take 1 Medium size Potato, diced into 3cm cubes
  10. Take 1/2 Carrot, diced into 2cm cubes
  11. Prepare 1 Eggplant, round sliced (if you like. not mandatory)
  12. Make ready 1 tbsp Curry powder
  13. Prepare 1/2 tbsp Garam Masala
  14. Make ready 1/2 cup Red wine
  15. Get 1/2 cup Canned tomato, crushed
  16. Prepare 2 cup Chicken stock
  17. Prepare 1 cube Japanese curry sauce mix (in cube)
  18. Get 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 this up for this exceptional food tuna katsu(cutlet)  curry recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!