Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tuna katsu(cutlet)  curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Tuna Katsu(cutlet)  Curry is something which I’ve loved my whole life. They’re fine and they look fantastic.

A fancy twist on the popular chicken katsu curry that has become such a favourite in the UK. Served with a homemade Japanese curry sauce, crispy panko breaded tuna steaks, pickled veg and some fluffy dashi rice. Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook tuna katsu(cutlet)  curry using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tuna Katsu(cutlet)  Curry:

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

Add the curry paste, then stir until dissolved. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Katsu curry is a variation of Japanese curry with a chicken cutlet on top. Adding chicken cutlet brings the Japanese curry up to the next level.

Instructions 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.

Katsu curries served at restaurants often do not have anything in the sauce. Katsu Curry - Great Pre-made Dish. Japanese Pork Cutlet (Tonkatsu) With Curry. With a thick juicy pork cutlet coated in a crisp layer of panko breadcrumbs, my Tonkatsu recipe takes this Japanese classic to the next level. Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce.

So that is going to wrap this up with this special food tuna katsu(cutlet)  curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!