Hi, I am Kate. Today, I’m gonna show you how to make tuna katsu(cutlet) curry recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, 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 current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Tuna Katsu(cutlet) Curry is something which I’ve loved my entire life.
To begin with this 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 can achieve it.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Take (For Tuna Tatsu)
- Get 1/2 lb Tuna in block
- Prepare Wheat flour
- Make ready Beaten egg
- Take Bread cple
- Get Solt, Pepper
- Take (For Curry)
- Take 1/2 Onion, sliced
- Get 1 Medium size Potato, diced into 3cm cubes
- Take 1/2 Carrot, diced into 2cm cubes
- Make ready 1 Eggplant, round sliced (if you like. not mandatory)
- Take 1 tbsp Curry powder
- Prepare 1/2 tbsp Garam Masala
- Prepare 1/2 cup
- Prepare 1/2 cup Canned tomato, crushed
- Make ready 2 cup Chicken stock
- Get 1 cube Japanese curry sauce mix (in cube)
- Get 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, , 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 it up for this distinctive dish tuna katsu(cutlet) curry recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
