Hello, I am Clara. Today, I will show you a way to make tuna katsu(cutlet) curry recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will 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 meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Tuna Katsu(cutlet) Curry is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have 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:
- Get (For Tuna Tatsu)
- Make ready 1/2 lb Tuna in block
- Make ready Wheat flour
- Prepare Beaten egg
- Take Bread cple
- Take Solt, Pepper
- Take (For Curry)
- Get 1/2 Onion, sliced
- Get 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)
- Get 1 tbsp Curry powder
- Take 1/2 tbsp Garam Masala
- Take 1/2 cup Red
- Get 1/2 cup Canned tomato, crushed
- Make ready 2 cup Chicken stock
- Prepare 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, 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 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 is going to wrap this up for this exceptional dish tuna katsu(cutlet) curry recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
