Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, tuna katsu(cutlet) curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Tuna Katsu(cutlet) Curry is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Tuna Katsu(cutlet) Curry is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Get (For Tuna Tatsu)
- Make ready 1/2 lb Tuna in block
- Take Wheat flour
- Get Beaten egg
- Prepare Bread crumple
- Take Solt, Pepper
- Prepare (For Curry)
- Get 1/2 Onion, sliced
- Take 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)
- Prepare 1 tbsp Curry powder
- Take 1/2 tbsp Garam Masala
- Prepare 1/2 cup Red wine
- Make ready 1/2 cup Canned tomato, crushed
- Get 2 cup Chicken stock
- Make ready 1 cube Japanese curry sauce mix (in cube)
- Prepare Salt
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. PREPARATION Season the pork chops on both sides with salt and pepper. Cut a large slit through the side of the pork chops.
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.
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. Make social videos in an instant: use custom templates to tell the right story for your business. Post jobs, find pros, and collaborate commission-free in our professional marketplace. Get your team aligned with all the tools you need on one secure, reliable video platform.
So that is going to wrap it up for this exceptional food tuna katsu(cutlet) curry recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
