Hello everybody, this time we offers you tuna katsu(cutlet) curry recipes of dishes that are easy to understand. We will share with you the recipes that you are on the lookout for. I’ve made it many instances and it is so delicious that you just guys will find it irresistible.
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 (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet.
Tuna Katsu(cutlet) Curry is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Tuna Katsu(cutlet) Curry is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Make ready (For Tuna Tatsu)
- Prepare 1/2 lb Tuna in block
- Prepare Wheat flour
- Make ready Beaten egg
- Make ready Bread crumple
- Prepare Solt, Pepper
- Make ready (For Curry)
- Make ready 1/2 Onion, sliced
- Make ready 1 Medium size Potato, diced into 3cm cubes
- Get 1/2 Carrot, diced into 2cm cubes
- Get 1 Eggplant, round sliced (if you like. not mandatory)
- Prepare 1 tbsp Curry powder
- Make ready 1/2 tbsp Garam Masala
- Make ready 1/2 cup Red wine
- Prepare 1/2 cup Canned tomato, crushed
- Make ready 2 cup Chicken stock
- Get 1 cube Japanese curry sauce mix (in cube)
- Get 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 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.
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.
Katsu Curry - Great Pre-made Dish. 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?
Above is how one can cook tuna katsu(cutlet) curry, very easy to make. Do the cooking phases accurately, calm down and use your coronary heart then your cooking will be delicious. There are lots of recipes that you would be able to attempt from this website, please find what you need. For those who like this recipe please share it with your pals. Completely satisfied cooking.
