Steps to Prepare Perfect Tuna Katsu(cutlet)  Curry

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tuna katsu(cutlet)  curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Tuna Katsu(cutlet)  Curry is something which I have loved my entire life.

To get started with this 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 can achieve that.

The ingredients needed to make Tuna Katsu(cutlet)  Curry:

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

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.

So that’s going to wrap it up for this special food tuna katsu(cutlet)  curry recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!