Tuna Katsu(cutlet) Curry, family's new favorite!

There are several resources of information on cooking. Some info is tailored in the direction of knowledgeable chefs as well as not for the typical person. It can be confusing to learn all of the available details. Luckily, this Tuna Katsu(cutlet) Curry recipe is easy to make and will give you some great tips. They will work for any individual, even a novice.

Tuna Katsu(cutlet) Curry

You can have Tuna Katsu(cutlet) Curry using 18 ingredients and 5 steps. Here is how you do it.

Ingredients of Tuna Katsu(cutlet) Curry :

Use (For Tuna Tatsu).

You need Tuna in block.

Prepare Wheat flour.

Prepare Beaten egg.

You need to prepare Bread crumple.

You need Solt, Pepper.

Use (For Curry).

Use Onion, sliced.

You need Medium size Potato, diced into 3cm cubes.

Use Carrot, diced into 2cm cubes.

You need to prepare Eggplant, round sliced (if you like. not mandatory).

Prepare Curry powder.

Prepare Garam Masala.

Provide Red wine.

Prepare Canned tomato, crushed.

You need to prepare Chicken stock.

You need to prepare Japanese curry sauce mix (in cube).

Use Salt.

Short Tips:

If a recipe says to use a particular type of pan, then use that pan. If you merely own one nonstick pan, the simplest tip we will offer you is to wait for a good sale at a kitchen store, then buy yourself a stainless steel pan and a cast iron frypan. Also its good idea to replace low-cost nonstick pans every few years, as the coating can wear down over the years.

instructions :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..

Now that you've reached completion of this Tuna Katsu(cutlet) Curry recipe, now explore recipes as well as implement it and also take pleasure in. You never understand - you just may have located a new occupation.

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