Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tuna katsu(cutlet) curry. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Tuna Katsu(cutlet) Curry is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Tuna Katsu(cutlet) Curry is something which I have loved my entire 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.
To begin with this 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 it.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Take (For Tuna Tatsu)
- Take 1/2 lb Tuna in block
- Take Wheat flour
- Get Beaten egg
- Get Bread crumple
- Make ready Solt, Pepper
- Make ready (For Curry)
- Take 1/2 Onion, sliced
- Take 1 Medium size Potato, diced into 3cm cubes
- Make ready 1/2 Carrot, diced into 2cm cubes
- Prepare 1 Eggplant, round sliced (if you like. not mandatory)
- Make ready 1 tbsp Curry powder
- Get 1/2 tbsp Garam Masala
- Get 1/2 cup Red wine
- Get 1/2 cup Canned tomato, crushed
- Take 2 cup Chicken stock
- Get 1 cube Japanese curry sauce mix (in cube)
- Take Salt
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. 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.
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.
Katsu Curry - Great Pre-made Dish. 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.
So that’s going to wrap this up with this exceptional food tuna katsu(cutlet) curry recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
