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

Hello everybody, it is John, welcome to my recipe site. 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Tuna Katsu(cutlet)  Curry is something that I’ve 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 is a variation of Japanese curry with a chicken cutlet on top.

To begin with this particular recipe, we must prepare a few components. You can have tuna katsu(cutlet)  curry using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tuna Katsu(cutlet)  Curry:
  1. Take (For Tuna Tatsu)
  2. Make ready 1/2 lb Tuna in block
  3. Make ready Wheat flour
  4. Get Beaten egg
  5. Get Bread crumple
  6. Make ready Solt, Pepper
  7. Prepare (For Curry)
  8. Make ready 1/2 Onion, sliced
  9. Take 1 Medium size Potato, diced into 3cm cubes
  10. Take 1/2 Carrot, diced into 2cm cubes
  11. Take 1 Eggplant, round sliced (if you like. not mandatory)
  12. Take 1 tbsp Curry powder
  13. Take 1/2 tbsp Garam Masala
  14. Take 1/2 cup Red wine
  15. Prepare 1/2 cup Canned tomato, crushed
  16. Prepare 2 cup Chicken stock
  17. Prepare 1 cube Japanese curry sauce mix (in cube)
  18. Get 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 (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish when you have a craving for a big meal. When I make curry at home, Mr.

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.

JOC always prefers adding katsu on top. 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?

So that’s going to wrap it up with this special food tuna katsu(cutlet)  curry recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!