Hello, I’m Elise. Today, I will show you a way to make tuna katsu(cutlet) curry recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Tuna Katsu(cutlet) Curry Recipe
Tuna Katsu(cutlet) Curry is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Tuna Katsu(cutlet) Curry is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to 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:
- Prepare (For Tuna Tatsu)
- Get 1/2 lb Tuna in block
- Prepare Wheat flour
- Make ready Beaten egg
- Make ready Bread cple
- Get Solt, Pepper
- Make ready (For Curry)
- Prepare 1/2 Onion, sliced
- Make ready 1 Medium size Potato, diced into 3cm cubes
- Prepare 1/2 Carrot, diced into 2cm cubes
- Take 1 Eggplant, round sliced (if you like. not mandatory)
- Take 1 tbsp Curry powder
- Get 1/2 tbsp Garam Masala
- Get 1/2 cup
- Prepare 1/2 cup Canned tomato, crushed
- Get 2 cup Chicken stock
- Get 1 cube Japanese curry sauce mix (in cube)
- Prepare Salt
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, , 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 cble. - 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’s going to wrap this up for this exceptional dish tuna katsu(cutlet) curry recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
