Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, tuna katsu(cutlet) curry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Tuna Katsu(cutlet) Curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Tuna Katsu(cutlet) Curry is something that I have loved my whole life.
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. Here is how you cook it. Tried out the tuna cutlet…it was yummmmy…every one at home loved it.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Take (For Tuna Tatsu)
- Make ready 1/2 lb Tuna in block
- Make ready Wheat flour
- Get Beaten egg
- Take Bread crumple
- Prepare Solt, Pepper
- Make ready (For Curry)
- Get 1/2 Onion, sliced
- Get 1 Medium size Potato, diced into 3cm cubes
- Prepare 1/2 Carrot, diced into 2cm cubes
- Prepare 1 Eggplant, round sliced (if you like. not mandatory)
- Make ready 1 tbsp Curry powder
- Make ready 1/2 tbsp Garam Masala
- Make ready 1/2 cup Red wine
- Prepare 1/2 cup Canned tomato, crushed
- Get 2 cup Chicken stock
- Prepare 1 cube Japanese curry sauce mix (in cube)
- Prepare Salt
Underneath the cutlet was a pile of slightly sweet and sticky rice smothered in a Japanese curry. After a few beers and a night of singing karaoke that Katsu curry was one of the best things I remember eating during my tour. Don't put all ingredients at once; because it will cause the temperature fallen. Turn cutlets over a few times until panko becomes golden.
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.
Place rice on a plate, top with cutlet, then serve heated S&B Golden Curry Sauce with Vegetablescurry sauce over. Katsu Sandwich - Served in a bun, or between two pieces of sandwich bread, Chicken Katsu makes for a delicious cutlet sandwich. Katsu Donburi - Leftover chicken katsu can be used to make a rice bowl called Katsudon. My easy katsu curry recipe including how to make Japanese katsu curry sauce from scratch. Then add chopped onion, green chili, curry leaves and grated ginger, stir fry until they turn into golden brown.
So that’s going to wrap it up for this special food tuna katsu(cutlet) curry recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
