Hey everyone, welcome to my recipe page.it’s Leon Harmon. Today, we’re going to prepare a special dish, tuna katsu(cutlet) curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Tuna Katsu(cutlet) Curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Tuna Katsu(cutlet) Curry is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready (For Tuna Tatsu)
- Make ready 1/2 lb Tuna in block
- Prepare Wheat flour
- Make ready Beaten egg
- Make ready Bread crumple
- Take Solt, Pepper
- Make ready (For Curry)
- Take 1/2 Onion, sliced
- Make ready 1 Medium size Potato, diced into 3cm cubes
- Get 1/2 Carrot, diced into 2cm cubes
- Take 1 Eggplant, round sliced (if you like. not mandatory)
- Take 1 tbsp Curry powder
- Take 1/2 tbsp Garam Masala
- Take 1/2 cup Red wine
- Get 1/2 cup Canned tomato, crushed
- Take 2 cup Chicken stock
- Prepare 1 cube Japanese curry sauce mix (in cube)
- Make ready Salt
Steps 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.
So that’s going to wrap this up with this special food tuna katsu(cutlet) curry recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!!
