Simple Way to Make Ultimate Tuna Katsu(cutlet)  Curry

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tuna katsu(cutlet)  curry. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine 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 begin with this particular recipe, we must prepare a few components. You can cook 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 1/2 lb Tuna in block
3. Get Wheat flour
4. Make ready Beaten egg
5. Prepare Bread crumple
6. Take Solt, Pepper
7. Get (For Curry)
8. Get 1/2 Onion, sliced
9. Take 1 Medium size Potato, diced into 3cm cubes
10. Take 1/2 Carrot, diced into 2cm cubes
11. Take 1 Eggplant, round sliced (if you like. not mandatory)
12. Get 1 tbsp Curry powder
13. Prepare 1/2 tbsp Garam Masala
14. Take 1/2 cup Red wine
15. Take 1/2 cup Canned tomato, crushed
16. Take 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 this up for this exceptional food tuna katsu(cutlet)  curry recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!