Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tuna katsu(cutlet) curry. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Tuna Katsu(cutlet) Curry is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Tuna Katsu(cutlet) Curry is something that I have 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. Add the curry paste, then stir until dissolved.
To begin with this recipe, we have to first prepare a few components. You can cook tuna katsu(cutlet) curry using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Make ready (For Tuna Tatsu)
- Make ready 1/2 lb Tuna in block
- Get Wheat flour
- Make ready Beaten egg
- Take Bread crumple
- Prepare Solt, Pepper
- Take (For Curry)
- Make ready 1/2 Onion, sliced
- Make ready 1 Medium size Potato, diced into 3cm cubes
- Get 1/2 Carrot, diced into 2cm cubes
- Get 1 Eggplant, round sliced (if you like. not mandatory)
- Make ready 1 tbsp Curry powder
- Prepare 1/2 tbsp Garam Masala
- Get 1/2 cup Red wine
- Prepare 1/2 cup Canned tomato, crushed
- Make ready 2 cup Chicken stock
- Make ready 1 cube Japanese curry sauce mix (in cube)
- Get Salt
Katsu curries served at restaurants often do not have anything in the sauce. Katsu Curry - Great Pre-made Dish. 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.
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.
When I make curry at home, Mr. JOC always prefers adding katsu on top. Japanese Pork Cutlet (Tonkatsu) With Curry. With a thick juicy pork cutlet coated in a crisp layer of panko breadcrumbs, my Tonkatsu recipe takes this Japanese classic to the next level. Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce.
So that’s going to wrap it up for this special food tuna katsu(cutlet) curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
