Tuna Katsu(cutlet) Curry. Curried maple cauliflower with lamb chops. 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 (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet.
It is the ultimate comfort dish when you have a craving for a big meal.
When I make curry at home, Mr.
You can cook Tuna Katsu(cutlet) Curry using 18 ingredients and 5 steps. Here is how you cook that.
Ingredients of Tuna Katsu(cutlet) Curry
- You need of (For Tuna Tatsu).
- You need 1/2 lb of Tuna in block.
- You need of Wheat flour.
- Prepare of Beaten egg.
- It's of Bread crumple.
- You need of Solt, Pepper.
- You need of (For Curry).
- You need 1/2 of Onion, sliced.
- Prepare 1 of Medium size Potato, diced into 3cm cubes.
- Prepare 1/2 of Carrot, diced into 2cm cubes.
- You need 1 of Eggplant, round sliced (if you like. not mandatory).
- It's 1 tbsp of Curry powder.
- It's 1/2 tbsp of Garam Masala.
- Prepare 1/2 cup of Red wine.
- You need 1/2 cup of Canned tomato, crushed.
- Prepare 2 cup of Chicken stock.
- It's 1 cube of Japanese curry sauce mix (in cube).
- You need of Salt.
JOC always prefers adding katsu on top. Katsu curry is a variation of Japanese curry with a chicken cutlet on top. Adding chicken cutlet brings the Japanese curry up to the next level. Katsu curries served at restaurants often do not have anything in the sauce.
Tuna Katsu(cutlet) Curry instructions
- 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..
Katsu Curry - Great Pre-made Dish. 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. This is my version of Japanese Tonkatsu Curry. Recipe: tonkatsu (japanese pork cutlet) The fall shoot is yellow-overload for me.
