Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, tuna katsu(cutlet) curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tuna Katsu(cutlet) Curry is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Tuna Katsu(cutlet) Curry is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Take (For Tuna Tatsu)
- Get 1/2 lb Tuna in block
- Prepare Wheat flour
- Get Beaten egg
- Take Bread crumple
- Take Solt, Pepper
- Make ready (For Curry)
- Get 1/2 Onion, sliced
- Prepare 1 Medium size Potato, diced into 3cm cubes
- Prepare 1/2 Carrot, diced into 2cm cubes
- Make ready 1 Eggplant, round sliced (if you like. not mandatory)
- Get 1 tbsp Curry powder
- Prepare 1/2 tbsp Garam Masala
- Get 1/2 cup Red wine
- Take 1/2 cup Canned tomato, crushed
- Take 2 cup Chicken stock
- Prepare 1 cube Japanese curry sauce mix (in cube)
- Get 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 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.
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