Tuna Katsu(cutlet)  Curry
Tuna Katsu(cutlet)  Curry

Hi everyone, Welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tuna katsu(cutlet)  curry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Tuna Katsu(cutlet)  Curry is something which I have loved my whole life. They are nice and they look wonderful.

A fancy twist on the popular chicken katsu curry that has become such a favourite in the UK. Served with a homemade Japanese curry sauce, crispy panko breaded tuna steaks, pickled veg and some fluffy dashi rice. Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet.

To begin with this recipe, we must first 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:
  1. (For Tuna Tatsu)
  2. 1/2 lb Tuna in block
  3. Wheat flour
  4. Beaten egg
  5. Bread crumple
  6. Solt, Pepper
  7. (For Curry)
  8. 1/2 Onion, sliced
  9. 1 Medium size Potato, diced into 3cm cubes
  10. 1/2 Carrot, diced into 2cm cubes
  11. 1 Eggplant, round sliced (if you like. not mandatory)
  12. 1 tbsp Curry powder
  13. 1/2 tbsp Garam Masala
  14. 1/2 cup Red wine
  15. 1/2 cup Canned tomato, crushed
  16. 2 cup Chicken stock
  17. 1 cube Japanese curry sauce mix (in cube)
  18. Salt

Katsu curry is a variation of Japanese curry with a chicken cutlet on top. Adding chicken cutlet brings the Japanese curry up to the next level. Katsu curries served at restaurants often do not have anything in the sauce. Katsu Curry - Great Pre-made Dish.

Instructions to make Tuna Katsu(cutlet)  Curry:
  1. 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.
  2. 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.
  3. 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.
  4. TTip : You should rest the katsu for a minute on the wire net or kitchen paper to release extra oil.
  5. Serve with steamed rice like top photo. Decorate with cherry tomato and parsley.

Add the curry paste, then stir until dissolved. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. This is my version of Japanese Tonkatsu Curry. Recipe: tonkatsu (japanese pork cutlet) The fall shoot is yellow-overload for me. I tend to go where the aspens are and that means gold against dark pine.

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