Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, tuna katsu(cutlet) curry. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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 (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet.
Tuna Katsu(cutlet) Curry is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Tuna Katsu(cutlet) Curry is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. 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)
- Get 1/2 lb Tuna in block
- Prepare Wheat flour
- Take Beaten egg
- Take Bread crumple
- Prepare Solt, Pepper
- Get (For Curry)
- Make ready 1/2 Onion, sliced
- Take 1 Medium size Potato, diced into 3cm cubes
- Take 1/2 Carrot, diced into 2cm cubes
- Take 1 Eggplant, round sliced (if you like. not mandatory)
- Prepare 1 tbsp Curry powder
- Make ready 1/2 tbsp Garam Masala
- Get 1/2 cup Red wine
- Take 1/2 cup Canned tomato, crushed
- Make ready 2 cup Chicken stock
- Make ready 1 cube Japanese curry sauce mix (in cube)
- Get Salt
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Katsu curry is a variation of Japanese curry with a chicken cutlet on top. Adding chicken cutlet brings the Japanese curry up to the next level. Katsu curries served at restaurants often do not have anything in the sauce.
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.
Katsu Curry - Great Pre-made Dish. Add the curry paste, then stir until dissolved. Turn the heat off, break S&B Golden Curry Sauce Mix into pieces and add them to the saucepan. Stir until sauce mixes are completely melted. This is my version of Japanese Tonkatsu Curry.
So that’s going to wrap it up with this exceptional food tuna katsu(cutlet) curry recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
