Step-by-Step Guide to Make Quick Tuna Katsu(cutlet)  Curry

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tuna katsu(cutlet)  curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look 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. It is the ultimate comfort dish when you have a craving for a big meal.

Tuna Katsu(cutlet)  Curry is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Tuna Katsu(cutlet)  Curry is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this 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 it.

The ingredients needed to make Tuna Katsu(cutlet)  Curry:

1. Take (For Tuna Tatsu)
2. Get 1/2 lb Tuna in block
3. Get Wheat flour
4. Make ready Beaten egg
5. Prepare Bread crumple
6. Prepare Solt, Pepper
7. Get (For Curry)
8. Make ready 1/2 Onion, sliced
9. Get 1 Medium size Potato, diced into 3cm cubes
10. Prepare 1/2 Carrot, diced into 2cm cubes
11. Take 1 Eggplant, round sliced (if you like. not mandatory)
12. Make ready 1 tbsp Curry powder
13. Make ready 1/2 tbsp Garam Masala
14. Make ready 1/2 cup Red wine
15. Prepare 1/2 cup Canned tomato, crushed
16. Take 2 cup Chicken stock
17. Take 1 cube Japanese curry sauce mix (in cube)
18. Take Salt

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. Katsu Curry - Great Pre-made Dish.

Steps 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.

Katsu curries served at restaurants often do not have anything in the sauce. Katsu Curry - Great Pre-made Dish. 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. With a thick juicy pork cutlet coated in a crisp layer of panko breadcrumbs, my Tonkatsu recipe takes this Japanese classic to the next level.

So that’s going to wrap this up for this exceptional food tuna katsu(cutlet)  curry recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!