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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tuna katsu(cutlet)  curry. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. 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 particular 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 Tuna in block
  3. Get Wheat flour
  4. Take Beaten egg
  5. Make ready Bread crumple
  6. Prepare Solt, Pepper
  7. Take (For Curry)
  8. Make ready Onion, sliced
  9. Get Medium size Potato, diced into 3cm cubes
  10. Make ready Carrot, diced into 2cm cubes
  11. Take Eggplant, round sliced (if you like. not mandatory)
  12. Prepare Curry powder
  13. Take Garam Masala
  14. Get Red wine
  15. Make ready Canned tomato, crushed
  16. Take Chicken stock
  17. Make ready 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.

Steps 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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