Tuna Katsu(cutlet)  Curry
Tuna Katsu(cutlet)  Curry

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, tuna katsu(cutlet)  curry. It is one of my favorites. For mine, I am going to make it a bit unique. 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. Katsu curry is a variation of Japanese curry with a chicken cutlet on top.

Tuna Katsu(cutlet)  Curry is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Tuna Katsu(cutlet)  Curry is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have tuna katsu(cutlet)  curry using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tuna Katsu(cutlet)  Curry:
  1. Make ready (For Tuna Tatsu)
  2. Take Tuna in block
  3. Get Wheat flour
  4. Prepare Beaten egg
  5. Get Bread crumple
  6. Take Solt, Pepper
  7. Get (For Curry)
  8. Get Onion, sliced
  9. Get Medium size Potato, diced into 3cm cubes
  10. Make ready Carrot, diced into 2cm cubes
  11. Prepare Eggplant, round sliced (if you like. not mandatory)
  12. Get Curry powder
  13. Make ready Garam Masala
  14. Make ready Red wine
  15. Take Canned tomato, crushed
  16. Prepare Chicken stock
  17. Get Japanese curry sauce mix (in cube)
  18. Get Salt

When I make curry at home, Mr. JOC always prefers adding katsu on top. Add the curry paste, then stir until dissolved. Slice the pork cutlets into ½-inch slices.

Instructions to make Tuna Katsu(cutlet)  Curry:
  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.

To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. 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. Crispy, golden-brown, and juicy breaded and fried pork or chicken cutlets, Japanese-style.

So that is going to wrap this up with this exceptional 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 bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!