Steps to Prepare Homemade Tuna Katsu(cutlet)  Curry

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tuna katsu(cutlet)  curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Tuna Katsu(cutlet)  Curry is something which 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. It is the ultimate comfort dish when you have a craving for a big meal.

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

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. This is my version of Japanese Tonkatsu Curry.

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