This is how Tuna Katsu(cutlet) Curry can assist you in weight loss
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Before you jump to Tuna Katsu(cutlet) Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
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We hope you got benefit from reading it, now let’s go back to tuna katsu(cutlet) curry recipe. You can have tuna katsu(cutlet) curry using 18 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Tuna Katsu(cutlet) Curry:
- Take (For Tuna Tatsu)
- Provide Tuna in block
- Use Wheat flour
- Take Beaten egg
- Provide Bread crumple
- You need Solt, Pepper
- Use (For Curry)
- Take Onion, sliced
- Take Medium size Potato, diced into 3cm cubes
- Prepare Carrot, diced into 2cm cubes
- Prepare Eggplant, round sliced (if you like. not mandatory)
- Take Curry powder
- Get Garam Masala
- Provide Red wine
- Provide Canned tomato, crushed
- Take Chicken stock
- Get Japanese curry sauce mix (in cube)
- Use Salt
Instructions to make Tuna Katsu(cutlet) Curry:
- 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.
- 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.
- 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.
- TTip : You should rest the katsu for a minute on the wire net or kitchen paper to release extra oil.
- Serve with steamed rice like top photo. Decorate with cherry tomato and parsley.
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