Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tuna katsu(cutlet)  curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Tuna Katsu(cutlet)  Curry is something which I’ve loved my whole life.

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

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.

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