Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tuna katsu(cutlet) curry. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Tuna Katsu(cutlet) Curry is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Tuna Katsu(cutlet) Curry is something which I’ve loved my entire 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. For the curry sauce, place a frying pan over medium-low heat with one tablespoon of olive oil.
To get started with this particular 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 cook that.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Prepare (For Tuna Tatsu)
- Get 1/2 lb Tuna in block
- Get Wheat flour
- Prepare Beaten egg
- Prepare Bread crumple
- Make ready Solt, Pepper
- Take (For Curry)
- Prepare 1/2 Onion, sliced
- Get 1 Medium size Potato, diced into 3cm cubes
- Get 1/2 Carrot, diced into 2cm cubes
- Make ready 1 Eggplant, round sliced (if you like. not mandatory)
- Make ready 1 tbsp Curry powder
- Prepare 1/2 tbsp Garam Masala
- Take 1/2 cup Red wine
- Prepare 1/2 cup Canned tomato, crushed
- Get 2 cup Chicken stock
- Make ready 1 cube Japanese curry sauce mix (in cube)
- Take Salt
Have also tried out ur butter chicken,bhaigan manchurian,cheese cake recipes. They all came out sooo well…Thanks a lot and keep up the good work The Katsu curry I used to get was this brilliantly fried pork cutlet that had a great crunch. 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.
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.
Don't put all ingredients at once; because it will cause the temperature fallen. Turn cutlets over a few times until panko becomes golden. Place rice on a plate, top with cutlet, then serve heated S&B Golden Curry Sauce with Vegetablescurry sauce over. Katsu Curry - Instead of serving this with cabbage and tonkatsu sauce, the cutlet can be served alongside Japanese curry rice. Katsu Sandwich - Served in a bun, or between two pieces of sandwich bread, Chicken Katsu makes for a delicious cutlet sandwich.
So that is going to wrap this up for this special food tuna katsu(cutlet) curry recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!
