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Tuna Katsu(cutlet)  Curry
Tuna Katsu(cutlet)  Curry

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We hope you got benefit from reading it, now let’s go back to tuna katsu(cutlet)  curry recipe. To make tuna katsu(cutlet)  curry you need 18 ingredients and 5 steps. Here is how you achieve it.

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

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