Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, tuna katsu(cutlet) curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. 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. Pork Katsu With Beef Curry - DIY At Home Series.
Tuna Katsu(cutlet) Curry is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Tuna Katsu(cutlet) Curry is something which I have loved my entire life.
To get started with this particular recipe, we have to 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:
- Prepare (For Tuna Tatsu)
- Get 1/2 lb Tuna in block
- Make ready Wheat flour
- Take Beaten egg
- Get Bread crumple
- Make ready Solt, Pepper
- Take (For Curry)
- Make ready 1/2 Onion, sliced
- Get 1 Medium size Potato, diced into 3cm cubes
- Get 1/2 Carrot, diced into 2cm cubes
- Make ready 1 Eggplant, round sliced (if you like. not mandatory)
- Get 1 tbsp Curry powder
- Take 1/2 tbsp Garam Masala
- Prepare 1/2 cup Red wine
- Prepare 1/2 cup Canned tomato, crushed
- Take 2 cup Chicken stock
- Prepare 1 cube Japanese curry sauce mix (in cube)
- Make ready 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.
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.
Add the curry paste, then stir until dissolved. Turn the heat off, break S&B Golden Curry Sauce Mix into pieces and add them to the saucepan. Stir until sauce mixes are completely melted. This is my version of Japanese Tonkatsu Curry. Recipe: tonkatsu (japanese pork cutlet) The fall shoot is yellow-overload for me.
So that’s going to wrap it up for this exceptional 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 more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
