Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tuna katsu(cutlet) curry. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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. Pork Katsu With Beef Curry - DIY At Home Series.
Tuna Katsu(cutlet) Curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Tuna Katsu(cutlet) Curry is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. 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)
- Prepare 1/2 lb Tuna in block
- Get Wheat flour
- Get Beaten egg
- Get Bread crumple
- Prepare Solt, Pepper
- Make ready (For Curry)
- Get 1/2 Onion, sliced
- Take 1 Medium size Potato, diced into 3cm cubes
- Make ready 1/2 Carrot, diced into 2cm cubes
- Prepare 1 Eggplant, round sliced (if you like. not mandatory)
- Take 1 tbsp Curry powder
- Make ready 1/2 tbsp Garam Masala
- Prepare 1/2 cup Red wine
- Make ready 1/2 cup Canned tomato, crushed
- Take 2 cup Chicken stock
- Take 1 cube Japanese curry sauce mix (in cube)
- Prepare Salt
Katsu curry is a variation of Japanese curry with a chicken cutlet on top. Adding chicken cutlet brings the Japanese curry up to the next level. Katsu curries served at restaurants often do not have anything in the sauce. Katsu Curry - Great Pre-made Dish.
Steps 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.
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. Vegan katsu curry is an egg-free version of a Japanese dish yasai katsu curry. Panko fried aubergine and sweet potato with a curry sauce, rice I made a yasai katsu curry or veggie katsu curry, except that it contains no egg in the batter so really it's a vegan katsu curry. Katsu curry is just a variation of Japanese curry with a Chicken Cutlet on top.
So that is going to wrap it up with this exceptional food tuna katsu(cutlet) curry recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!
