Easiest Way to Make Andrew Copley Tuna Katsu(cutlet)  Curry

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

Tuna Katsu(cutlet)  Curry is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Tuna Katsu(cutlet)  Curry is something which I have loved my entire life.

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

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.

So that is going to wrap it up for this exceptional food tuna katsu(cutlet)  curry recipe. Thank you very much for reading. I am confident you can make this at home. There’s 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. Thanks again for reading. Go on get cooking!