Tuna Katsu(cutlet)  Curry
Tuna Katsu(cutlet)  Curry

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, tuna katsu(cutlet)  curry. It is one of my favorites. For mine, I am going to make it a bit tasty. 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. Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet.

Tuna Katsu(cutlet)  Curry is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Tuna Katsu(cutlet)  Curry is something that I’ve loved my entire life.

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

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