Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tuna katsu(cutlet) curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
See great recipes for Tuna Katsu(cutlet) Curry, Mike's curry tuna salad too! The dish features a dark and thick curry sauce over short grain rice and a side of shredded cabbage, all topped with a protein — typically a fried pork or chicken cutlet known as katsu. Serve the tuna immediately at the table with a big bowl of the steamed rice, plenty of drained pickled vegetables and a jug of the curry sauce so that everybody can help themselves.
Tuna Katsu(cutlet) Curry is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Tuna Katsu(cutlet) Curry is something that I’ve loved my whole life.
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 can achieve it.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Take (For Tuna Tatsu)
- Take 1/2 lb Tuna in block
- Take Wheat flour
- Prepare Beaten egg
- Make ready Bread crumple
- Get Solt, Pepper
- Get (For Curry)
- Make ready 1/2 Onion, sliced
- Take 1 Medium size Potato, diced into 3cm cubes
- Get 1/2 Carrot, diced into 2cm cubes
- Take 1 Eggplant, round sliced (if you like. not mandatory)
- Make ready 1 tbsp Curry powder
- Get 1/2 tbsp Garam Masala
- Get 1/2 cup Red wine
- Prepare 1/2 cup Canned tomato, crushed
- Take 2 cup Chicken stock
- Get 1 cube Japanese curry sauce mix (in cube)
- Make ready Salt
Season the pork chops on both sides with salt and pepper. Cut a large slit through the side of the pork chops. Instead of Chicken Cutlet, you can use pork cutlet. See my post Tonkatsu (Japanese Pork Schnitzel) for the recipe.
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.
But in my recipe Katsu Curry, I placed the Chicken Cutlet on rice, and poured over Japanese curry. Who would have thought of mixing a cutlet with Japanese curry? Menchi Katsu is deep-fried ground meat patties with chopped onions and seasonings. Menchi Katsu tastes like a hybrid of Hamburger Steak and Tonkatsu. Inside is juicy hamburger, and outside is crunchy Panko crust.
So that is going to wrap it up with this exceptional food tuna katsu(cutlet) curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
