Hi, I am Elise. 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. This time, I am going to make it a bit more unique. This will be really 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 is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Tuna Katsu(cutlet) Curry is something that I have loved my whole life.
To bewith 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:
- Take (For Tuna Tatsu)
- Make ready 1/2 lb Tuna in block
- Take Wheat flour
- Make ready Beaten egg
- Prepare Bread cple
- Get 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
- Prepare 1 Eggplant, round sliced (if you like. not mandatory)
- Make ready 1 tbsp Curry powder
- Get 1/2 tbsp Garam Masala
- Prepare 1/2 cup Red
- Prepare 1/2 cup Canned tomato, crushed
- Take 2 cup Chicken stock
- Take 1 cube Japanese curry sauce mix (in cube)
- Take 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’s going to wrap it up with this exceptional dish tuna katsu(cutlet) curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
