Easiest Way to Cook Delicious Tuna Katsu(cutlet) Curry

Tuna Katsu(cutlet)  Curry ~ Happy Cooking - how many times is being sought after by many user around us, one of them is We. they indeed have get used to to take advantage of internet on smartphone to get information to be used example. Therefore I give Information around Tuna Katsu(cutlet)  Curry is can we make it idea.

our able to create Tuna Katsu(cutlet)  Curry to take advantage of 18 ingredient 5 step. the following step by step for cook it.

The ingredients and seasoningsu for cooking Tuna Katsu(cutlet)  Curry

1. You need to prepare (For Tuna Tatsu).
2. Also add 1/2 lb Tuna in block.
3. Please buddy prepare Wheat flour.
4. Also add Beaten egg.
5. Also add Bread crumple.
6. Buddy also needs Solt, Pepper.
7. capable need to provide (For Curry).
8. Please prepare 1/2 Onion, sliced.
9. capable need to provide 1 Medium size Potato, diced into 3cm cubes.
10. capable need to provide 1/2 Carrot, diced into 2cm cubes.
11. Buddy also needs 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. Please prepare 1/2 cup Red wine.
15. Please prepare 1/2 cup Canned tomato, crushed.
16. capable need to provide too 2 cup Chicken stock.
17. Also add 1 cube Japanese curry sauce mix (in cube).
18. Also add Salt.

The Step by step how 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..

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