Tuna Katsu(cutlet)  Curry Recipe 🍞🍔

Serving Perfect Tuna Katsu(cutlet)  Curry, we need 18 Ingredients And 5 Steps

Tutorial of Tuna Katsu(cutlet)  Curry

Tuna Katsu(cutlet)  Curry We can cook Tuna Katsu(cutlet)  Curry by using 18 ingredients and 5 steps. Here is how you achieve Tuna Katsu(cutlet)  Curry.

Ingredients of Tuna Katsu(cutlet)  Curry

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

Tuna Katsu(cutlet)  Curry directions

  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..

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