Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, tuna katsu(cutlet) curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Tuna Katsu(cutlet) Curry is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Tuna Katsu(cutlet) Curry is something which I’ve loved my whole life.
To get started with this particular recipe, we must 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:
- Prepare (For Tuna Tatsu)
- Prepare 1/2 lb Tuna in block
- Make ready Wheat flour
- Take Beaten egg
- Prepare Bread crumple
- Take Solt, Pepper
- Take (For Curry)
- Make ready 1/2 Onion, sliced
- Make ready 1 Medium size Potato, diced into 3cm cubes
- Get 1/2 Carrot, diced into 2cm cubes
- Make ready 1 Eggplant, round sliced (if you like. not mandatory)
- Prepare 1 tbsp Curry powder
- Make ready 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
- Make ready 1 cube Japanese curry sauce mix (in cube)
- Make ready 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 is going to wrap this up with this exceptional food tuna katsu(cutlet) curry recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
