Easiest Way to Prepare Tasty Tuna Katsu(cutlet) Curry

Tuna Katsu(cutlet)  Curry ~ Happy Cooking - at this moment is being sought after by many people around us, one of them is Buddy. They already are get used to to take advantage of internet on HP to find information to be used inspiration. Therefore Our give Information about Tuna Katsu(cutlet)  Curry is could you make it example.

we able to create Tuna Katsu(cutlet)  Curry using tools 18 ingredient 5 step. the following the steps for cook it.

The spices for cooking Tuna Katsu(cutlet)  Curry

1. Please prepare (For Tuna Tatsu).
2. You need 1/2 lb Tuna in block.
3. capable need to provide too Wheat flour.
4. capable need to provide too Beaten egg.
5. Also add Bread crumple.
6. You need Solt, Pepper.
7. Buddy also needs (For Curry).
8. capable need to provide too 1/2 Onion, sliced.
9. Buddy also needs 1 Medium size Potato, diced into 3cm cubes.
10. Also add 1/2 Carrot, diced into 2cm cubes.
11. capable need to provide 1 Eggplant, round sliced (if you like. not mandatory).
12. Please buddy prepare 1 tbsp Curry powder.
13. You need to prepare 1/2 tbsp Garam Masala.
14. Also add 1/2 cup Red wine.
15. Please prepare 1/2 cup Canned tomato, crushed.
16. Buddy also needs 2 cup Chicken stock.
17. Please buddy prepare 1 cube Japanese curry sauce mix (in cube).
18. You need to prepare Salt.

The Step by step how to cooking 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..

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