Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, tuna katsu(cutlet) curry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
A fancy twist on the popular chicken katsu curry that has become such a favourite in the UK. Served with a homemade Japanese curry sauce, crispy panko breaded tuna steaks, pickled veg and some fluffy dashi rice. Katsu curry is a variation of Japanese curry with a chicken cutlet on top.
Tuna Katsu(cutlet) Curry is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Tuna Katsu(cutlet) Curry is something that I’ve loved my whole life.
To get started with this particular 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 that.
The ingredients needed to make Tuna Katsu(cutlet) Curry:
- Take (For Tuna Tatsu)
- Prepare 1/2 lb Tuna in block
- Get Wheat flour
- Get Beaten egg
- Make ready Bread crumple
- Make ready Solt, Pepper
- Prepare (For Curry)
- Prepare 1/2 Onion, sliced
- Make ready 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)
- Prepare 1 tbsp Curry powder
- Prepare 1/2 tbsp Garam Masala
- Prepare 1/2 cup Red wine
- Prepare 1/2 cup Canned tomato, crushed
- Make ready 2 cup Chicken stock
- Prepare 1 cube Japanese curry sauce mix (in cube)
- Take Salt
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish when you have a craving for a big meal. When I make curry at home, Mr.
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.
JOC always prefers adding katsu on top. Add the curry paste, then stir until dissolved. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Japanese Pork Cutlet (Tonkatsu) With Curry. You've heard of katsu curry but have you ever tried a tonkatsu curry?
So that is going to wrap it up with this special food tuna katsu(cutlet) curry recipe. Thanks so much for reading. I am sure 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 family, colleague and friends. Thank you for reading. Go on get cooking!
