Recipe: Appetizing Tuna Katsu (cutlet)  Curry

Tuna Katsu (cutlet)  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.

Recipe: Appetizing Tuna Katsu(cutlet)  Curry
Served with a homemade Japanese curry sauce, crispy panko breaded tuna steaks, pickled veg and some fluffy dashi rice. Curried maple cauliflower with lamb chops. A fancy twist on the popular chicken katsu curry that has become such a favourite in the UK. You can cook Tuna Katsu(cutlet)  Curry using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tuna Katsu(cutlet)  Curry

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

Served with a homemade Japanese curry sauce, crispy panko breaded tuna steaks, pickled veg and some fluffy dashi rice. Hey everyone, welcome to my recipe site, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Tuna Katsu(cutlet) Curry recipe here. We also have wide variety of recipes to try.

Tuna Katsu(cutlet)  Curry instructions

  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..

Tuna Katsu(cutlet) Curry Before you jump to Tuna Katsu(cutlet) Curry recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be. 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. Katsu Curry is simply a rice and curry with a cutlet on it. Since the cutlet is a meat dish on its own, my curry does not have any meat in it. I added three vegetables in the curry that are commonly used to make a Japanese Ccurry.

Related posts