Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tuna katsu(cutlet) curry. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tuna Katsu(cutlet) Curry is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Tuna Katsu(cutlet) Curry is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have tuna katsu(cutlet) curry using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Prepare (For Tuna Tatsu)
- Get Tuna in block
- Make ready Wheat flour
- Prepare Beaten egg
- Prepare Bread crumple
- Make ready Solt, Pepper
- Get (For Curry)
- Get Onion, sliced
- Get Medium size Potato, diced into 3cm cubes
- Get Carrot, diced into 2cm cubes
- Prepare Eggplant, round sliced (if you like. not mandatory)
- Get Curry powder
- Get Garam Masala
- Prepare Red wine
- Prepare Canned tomato, crushed
- Make ready Chicken stock
- Take Japanese curry sauce mix (in cube)
- Prepare Salt
Instructions to make Tuna Katsu(cutlet) Curry:
- 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.
- 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.
- 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.
- TTip : You should rest the katsu for a minute on the wire net or kitchen paper to release extra oil.
- Serve with steamed rice like top photo. Decorate with cherry tomato and parsley.
So that’s going to wrap this up for this special food tuna katsu(cutlet) curry recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
