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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, tuna katsu(cutlet)  curry. It is one of my favorites food recipes. For mine, I am going to make it a 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 recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Tuna Katsu(cutlet)  Curry is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Get (For Tuna Tatsu)
  2. Make ready Tuna in block
  3. Take Wheat flour
  4. Get Beaten egg
  5. Prepare Bread crumple
  6. Make ready Solt, Pepper
  7. Prepare (For Curry)
  8. Take Onion, sliced
  9. Prepare Medium size Potato, diced into 3cm cubes
  10. Prepare Carrot, diced into 2cm cubes
  11. Make ready Eggplant, round sliced (if you like. not mandatory)
  12. Prepare Curry powder
  13. Prepare Garam Masala
  14. Take Red wine
  15. Take Canned tomato, crushed
  16. Take Chicken stock
  17. Take Japanese curry sauce mix (in cube)
  18. 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:
  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 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. Japanese Pork Cutlet (Tonkatsu) With Curry. You've heard of katsu curry but have you ever tried a tonkatsu curry?

So that’s going to wrap it up with this exceptional food tuna katsu(cutlet)  curry recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!