How to Prepare Quick Tuna Katsu(cutlet)  Curry

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tuna katsu(cutlet)  curry. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Tuna Katsu(cutlet)  Curry is something which I have loved my entire life.

To get started with this particular recipe, we must 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:

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

Steps 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 this up for this special food tuna katsu(cutlet)  curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!