Tuna Katsu(cutlet) Curry, suitable for every moment!

Cooking might be one of the earliest skills in the world. That does not imply that there are any restrictions to the knowledge available for the chef curious about increasing his/her skills. Even the finest chefs, also experts, can constantly discover new dishes, techniques as well as methods to boost their kitchen area abilities, so lets try this Tuna Katsu(cutlet) Curry recipe, we hope you like it.

Tuna Katsu(cutlet) Curry

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

Ingredients of Tuna Katsu(cutlet) Curry :

Prepare (For Tuna Tatsu).

You need Tuna in block.

Use Wheat flour.

You need to prepare Beaten egg.

Use Bread crumple.

You need to prepare Solt, Pepper.

You need to prepare (For Curry).

Use Onion, sliced.

Prepare Medium size Potato, diced into 3cm cubes.

Provide Carrot, diced into 2cm cubes.

Prepare Eggplant, round sliced (if you like. not mandatory).

You need to prepare Curry powder.

You need to prepare Garam Masala.

Prepare Red wine.

You need Canned tomato, crushed.

Prepare Chicken stock.

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

Use Salt.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or two after you start cooking and again at the very end. Your palate are going to be the final guide here, so taste often.

step by step :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..

You do not require to be a pro to prepare an excellent dish. There are lots of recipes that look difficult and also overwhelming, but remain in reality, rather simple among it is Tuna Katsu(cutlet) Curry recipe. We wish, this recipe has instilled some confidence in you for the following time you are in the cooking area.

If you find this Tuna Katsu(cutlet) Curry recipe valuable please share it to your good friends or family, thank you and good luck.

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