Hello, I’m Jane. Today, we’re going to prepare tuna katsu(cutlet) curry recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Tuna Katsu(cutlet) Curry Recipe
Tuna Katsu(cutlet) Curry is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Tuna Katsu(cutlet) Curry is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook 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)
- Get 1/2 lb Tuna in block
- Make ready Wheat flour
- Get Beaten egg
- Make ready Bread crumple
- Get Solt, Pepper
- Make ready (For Curry)
- Get 1/2 Onion, sliced
- Make ready 1 Medium size Potato, diced into 3cm cubes
- Take 1/2 Carrot, diced into 2cm cubes
- Prepare 1 Eggplant, round sliced (if you like. not mandatory)
- Take 1 tbsp Curry powder
- Take 1/2 tbsp Garam Masala
- Take 1/2 cup Red
- Get 1/2 cup Canned tomato, crushed
- Get 2 cup Chicken stock
- Get 1 cube Japanese curry sauce mix (in cube)
- Prepare Salt
Steps 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 , 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.
So that is going to wrap this up for this special dish tuna katsu(cutlet) curry recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
