Recipe of Any-night-of-the-week Tuna Katsu(cutlet) Curry
Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tuna katsu(cutlet) curry. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Tuna Katsu(cutlet) Curry is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Tuna Katsu(cutlet) Curry is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook 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)
- Get 1/2 lb Tuna in block
- Prepare Wheat flour
- Take Beaten egg
- Prepare Bread crumple
- Get Solt, Pepper
- Make ready (For Curry)
- Prepare 1/2 Onion, sliced
- Get 1 Medium size Potato, diced into 3cm cubes
- Prepare 1/2 Carrot, diced into 2cm cubes
- Make ready 1 Eggplant, round sliced (if you like. not mandatory)
- Make ready 1 tbsp Curry powder
- Make ready 1/2 tbsp Garam Masala
- Get 1/2 cup Red wine
- Take 1/2 cup Canned tomato, crushed
- Take 2 cup Chicken stock
- Prepare 1 cube 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 with this exceptional food tuna katsu(cutlet) curry recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!