Recipe: Best Tuna Katsu(cutlet)  Curry

Easy Homemade Egg Recipes

Tuna Katsu(cutlet)  Curry -

There actually isn’t a more versatile ingredient to all the time have readily available within the refrigerator than eggs. Eggs help us begin our days off proper and provides our baked goods moisture and construction. They’re also cheap, stuffed with protein, and a lifesaver at dinner when you'll want to throw a quick meal together. Here's Easy Tuna Katsu(cutlet)  Curry Recipe.

Tuna Katsu(cutlet)  Curry You can have Tuna Katsu(cutlet)  Curry using 18 ingredients and 5 steps.

Tuna Katsu(cutlet)  Curry Ingredients

  1. Prepare of (For Tuna Tatsu).
  2. Prepare 1/2 lb of Tuna in block.
  3. You need of Wheat flour.
  4. Prepare of Beaten egg.
  5. Prepare of Bread crumple.
  6. You need of Solt, Pepper.
  7. You need of (For Curry).
  8. You need 1/2 of Onion, sliced.
  9. You need 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 1/2 tbsp of Garam Masala.
  14. Prepare 1/2 cup of Red wine.
  15. Prepare 1/2 cup of Canned tomato, crushed.
  16. Prepare 2 cup of Chicken stock.
  17. Prepare 1 cube of Japanese curry sauce mix (in cube).
  18. Prepare of Salt.

Tuna Katsu(cutlet)  Curry step by step

  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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I believe you can make great and tasty Tuna Katsu(cutlet)  Curry recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!