Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, tuna katsu(cutlet)  curry. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Tuna Katsu(cutlet)  Curry is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. 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 begin with this particular recipe, we must first prepare a few components. You can cook tuna katsu(cutlet)  curry using 18 ingredients and 5 steps. Here is how you cook that.

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

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

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.

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 it up for this exceptional food tuna katsu(cutlet)  curry recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!