Tuna Katsu(cutlet)  Curry
Tuna Katsu(cutlet)  Curry

Hey everyone, it is me, Connelly, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, tuna katsu(cutlet)  curry. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tuna Katsu(cutlet)  Curry is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Tuna Katsu(cutlet)  Curry is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. 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:
  1. Make ready (For Tuna Tatsu)
  2. Get 1/2 lb Tuna in block
  3. Take Wheat flour
  4. Prepare Beaten egg
  5. Make ready Bread crumple
  6. Make ready Solt, Pepper
  7. Get (For Curry)
  8. Get 1/2 Onion, sliced
  9. Prepare 1 Medium size Potato, diced into 3cm cubes
  10. Take 1/2 Carrot, diced into 2cm cubes
  11. Take 1 Eggplant, round sliced (if you like. not mandatory)
  12. Get 1 tbsp Curry powder
  13. Prepare 1/2 tbsp Garam Masala
  14. Make ready 1/2 cup Red wine
  15. Make ready 1/2 cup Canned tomato, crushed
  16. Prepare 2 cup Chicken stock
  17. Get 1 cube Japanese curry sauce mix (in cube)
  18. Prepare Salt
Instructions to make Tuna Katsu(cutlet)  Curry:
  1. 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.
  2. 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.
  3. 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.
  4. TTip : You should rest the katsu for a minute on the wire net or kitchen paper to release extra oil.
  5. Serve with steamed rice like top photo. Decorate with cherry tomato and parsley.

So that is going to wrap this up with this special food tuna katsu(cutlet)  curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to tuna katsu(cutlet)  curry cooking. Go on get cooking!