Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tuna katsu(cutlet)  curry. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tuna Katsu(cutlet)  Curry is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Tuna Katsu(cutlet)  Curry is something that I have loved my entire life.

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 is a variation of Japanese curry with a chicken cutlet on top.

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

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

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

When I make curry at home, Mr. JOC always prefers adding katsu on top. Add the curry paste, then stir until dissolved. Slice the pork cutlets into ½-inch slices.

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.

To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. 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. Japanese Pork Cutlet (Tonkatsu) With Curry. Crispy, golden-brown, and juicy breaded and fried pork or chicken cutlets, Japanese-style.

So that’s going to wrap this up for this exceptional food tuna katsu(cutlet)  curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!