Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tuna katsu(cutlet) curry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really 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. Add the curry paste, then stir until dissolved.
Tuna Katsu(cutlet) Curry is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Tuna Katsu(cutlet) Curry is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. 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:
- Get (For Tuna Tatsu)
- Prepare 1/2 lb Tuna in block
- Get Wheat flour
- Get Beaten egg
- Take Bread crumple
- Get Solt, Pepper
- Get (For Curry)
- Prepare 1/2 Onion, sliced
- Make ready 1 Medium size Potato, diced into 3cm cubes
- Get 1/2 Carrot, diced into 2cm cubes
- Get 1 Eggplant, round sliced (if you like. not mandatory)
- Take 1 tbsp Curry powder
- Take 1/2 tbsp Garam Masala
- Prepare 1/2 cup Red wine
- Take 1/2 cup Canned tomato, crushed
- Make ready 2 cup Chicken stock
- Prepare 1 cube Japanese curry sauce mix (in cube)
- Get Salt
JOC always prefers adding katsu on top. 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:
- 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.
- 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.
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. With a thick juicy pork cutlet coated in a crisp layer of panko breadcrumbs, my Tonkatsu recipe takes this Japanese classic to the next level.
So that is going to wrap this up for this special food tuna katsu(cutlet) curry recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more 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. Thanks again for reading. Go on get cooking!
