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

Hello everybody, it’s Louise, 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. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Tuna Katsu(cutlet)  Curry is something that I’ve loved my whole life.

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 get started with this particular recipe, we must prepare a few components. You can have 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. Get (For Tuna Tatsu)
  2. Make ready Tuna in block
  3. Get Wheat flour
  4. Take Beaten egg
  5. Take Bread crumple
  6. Take Solt, Pepper
  7. Take (For Curry)
  8. Take Onion, sliced
  9. Take Medium size Potato, diced into 3cm cubes
  10. Take Carrot, diced into 2cm cubes
  11. Take Eggplant, round sliced (if you like. not mandatory)
  12. Get Curry powder
  13. Make ready Garam Masala
  14. Prepare Red wine
  15. Make ready Canned tomato, crushed
  16. Prepare Chicken stock
  17. Take Japanese curry sauce mix (in cube)
  18. 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:
  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 is going to wrap it up for this exceptional food tuna katsu(cutlet)  curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!