Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tuna katsu(cutlet) curry. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Tuna Katsu(cutlet) Curry is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Tuna Katsu(cutlet) Curry is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this 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:
- Make ready (For Tuna Tatsu)
- Make ready 1/2 lb Tuna in block
- Get Wheat flour
- Get Beaten egg
- Prepare Bread crumple
- Take Solt, Pepper
- Take (For Curry)
- Take 1/2 Onion, sliced
- Take 1 Medium size Potato, diced into 3cm cubes
- Prepare 1/2 Carrot, diced into 2cm cubes
- Take 1 Eggplant, round sliced (if you like. not mandatory)
- Take 1 tbsp Curry powder
- Prepare 1/2 tbsp Garam Masala
- Make ready 1/2 cup Red wine
- Get 1/2 cup Canned tomato, crushed
- Make ready 2 cup Chicken stock
- Take 1 cube Japanese curry sauce mix (in cube)
- Make ready Salt
Step by Step 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 is going to wrap this up with this exceptional 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 more interesting food at home recipes coming up. Don’t forget to save this site on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to tuna katsu(cutlet) curry cooking. Go on get cooking!
