Recipe of Tuna Katsu(cutlet)  Curry

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tuna katsu(cutlet)  curry. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Tuna Katsu(cutlet)  Curry is something that I’ve loved my whole life. They are nice and they look wonderful.

Recipe of Tuna Katsu(cutlet)  Curry

To get started with this particular recipe, we must prepare a few ingredients. You can cook tuna katsu(cutlet)  curry using 18 ingredients and 5 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Tuna Katsu(cutlet)  Curry:

1. Make ready (For Tuna Tatsu)
2. Prepare 1/2 lb Tuna in block
3. Prepare Wheat flour
4. Prepare Beaten egg
5. Take Bread crumple
6. Prepare Solt, Pepper
7. Make ready (For Curry)
8. Take 1/2 Onion, sliced
9. Take 1 Medium size Potato, diced into 3cm cubes
10. Take 1/2 Carrot, diced into 2cm cubes
11. Make ready 1 Eggplant, round sliced (if you like. not mandatory)
12. Get 1 tbsp Curry powder
13. Make ready 1/2 tbsp Garam Masala
14. Prepare 1/2 cup Red wine
15. Take 1/2 cup Canned tomato, crushed
16. Prepare 2 cup Chicken stock
17. Take 1 cube Japanese curry sauce mix (in cube)
18. Take Salt

Instructions

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.

As simple as that Guide to Make Tuna Katsu(cutlet)  Curry

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