Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a tasty dish, tuna katsu(cutlet)  curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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.

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

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Take 1/2 lb Tuna in block
3. Take Wheat flour
4. Prepare Beaten egg
5. Get Bread crumple
6. Prepare Solt, Pepper
7. Take (For Curry)
8. Get 1/2 Onion, sliced
9. Get 1 Medium size Potato, diced into 3cm cubes
10. Prepare 1/2 Carrot, diced into 2cm cubes
11. Prepare 1 Eggplant, round sliced (if you like. not mandatory)
12. Prepare 1 tbsp Curry powder
13. Make ready 1/2 tbsp Garam Masala
14. Take 1/2 cup Red wine
15. Prepare 1/2 cup Canned tomato, crushed
16. Prepare 2 cup Chicken stock
17. Get 1 cube Japanese curry sauce mix (in cube)
18. Make ready Salt

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. 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.

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.

Katsu sando (���ƒT���h) are sandwiches made of tonkatsu and shredded cabbage on white bread. They are often seasoned with tonkatsu sauce or mayonnaise. Unlike the above three dishes, katsu sando are not usually served at restaurants, but commonly available at railway stations and. This is my version of Japanese Tonkatsu Curry. Recipe: tonkatsu (japanese pork cutlet) The fall shoot is yellow-overload for me.

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