Hello, I am Clara. Today, I’m gonna show you how to prepare tuna katsu(cutlet) curry recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little 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 popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Tuna Katsu(cutlet) Curry is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have tuna katsu(cutlet) curry using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Prepare (For Tuna Tatsu)
- Take 1/2 lb Tuna in block
- Get Wheat flour
- Get Beaten egg
- Make ready Bread cple
- Make ready Solt, Pepper
- Prepare (For Curry)
- Take 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)
- Prepare 1 tbsp Curry powder
- Take 1/2 tbsp Garam Masala
- Prepare 1/2 cup Red
- Get 1/2 cup Canned tomato, crushed
- Prepare 2 cup Chicken stock
- Prepare 1 cube Japanese curry sauce mix (in cube)
- Make ready 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, 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’s going to wrap this up with this exceptional dish tuna katsu(cutlet) curry recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
