Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, tuna katsu(cutlet) curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Tuna Katsu(cutlet) Curry is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Tuna Katsu(cutlet) Curry is something that I’ve loved my whole life.
A fancy twist on the popular chicken katsu curry that has become such a favourite in the UK. Served with a homemade Japanese curry sauce, crispy panko breaded tuna steaks, pickled veg and some fluffy dashi rice. Katsu curry is a variation of Japanese curry with a chicken cutlet on top.
To begin 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 can achieve that.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Prepare (For Tuna Tatsu)
- Take 1/2 lb Tuna in block
- Take Wheat flour
- Get Beaten egg
- Make ready Bread crumple
- Get Solt, Pepper
- Get (For Curry)
- Make ready 1/2 Onion, sliced
- Take 1 Medium size Potato, diced into 3cm cubes
- Make ready 1/2 Carrot, diced into 2cm cubes
- Get 1 Eggplant, round sliced (if you like. not mandatory)
- Take 1 tbsp Curry powder
- Take 1/2 tbsp Garam Masala
- Make ready 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)
- Get Salt
When I make curry at home, Mr. JOC always prefers adding katsu on top. Add the curry paste, then stir until dissolved. Slice the pork cutlets into ½-inch slices.
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.
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Add the curry paste, then stir until dissolved. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Japanese Pork Cutlet (Tonkatsu) With Curry. Crispy, golden-brown, and juicy breaded and fried pork or chicken cutlets, Japanese-style.
So that is going to wrap it up for this special food tuna katsu(cutlet) curry recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
