Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tuna katsu(cutlet) curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Tuna Katsu(cutlet) Curry is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Tuna Katsu(cutlet) Curry is something that I’ve loved my whole life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook tuna katsu(cutlet) curry using 18 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Take (For Tuna Tatsu)
- Prepare 1/2 lb Tuna in block
- Make ready Wheat flour
- Take Beaten egg
- Prepare Bread crumple
- Get Solt, Pepper
- Prepare (For Curry)
- Prepare 1/2 Onion, sliced
- Prepare 1 Medium size Potato, diced into 3cm cubes
- Take 1/2 Carrot, diced into 2cm cubes
- Prepare 1 Eggplant, round sliced (if you like. not mandatory)
- Prepare 1 tbsp Curry powder
- Get 1/2 tbsp Garam Masala
- Prepare 1/2 cup Red wine
- Make ready 1/2 cup Canned tomato, crushed
- Get 2 cup Chicken stock
- Prepare 1 cube Japanese curry sauce mix (in cube)
- Make ready 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.
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.
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 this up for this exceptional food tuna katsu(cutlet) curry recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
