Hey everyone, it is Jim, welcome to my recipe page. 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 little bit tasty. This will be really delicious.
Tuna Katsu(cutlet) Curry is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Tuna Katsu(cutlet) Curry is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have 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)
- Make ready 1/2 lb Tuna in block
- Prepare Wheat flour
- Take Beaten egg
- Make ready Bread crumple
- Get Solt, Pepper
- Make ready (For Curry)
- Make ready 1/2 Onion, sliced
- Get 1 Medium size Potato, diced into 3cm cubes
- Get 1/2 Carrot, diced into 2cm cubes
- Take 1 Eggplant, round sliced (if you like. not mandatory)
- Make ready 1 tbsp Curry powder
- Prepare 1/2 tbsp Garam Masala
- Take 1/2 cup Red wine
- Make ready 1/2 cup Canned tomato, crushed
- Make ready 2 cup Chicken stock
- Take 1 cube Japanese curry sauce mix (in cube)
- Prepare Salt
Steps 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 it up with this special food tuna katsu(cutlet) curry recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
