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Before you jump to Tuna Katsu(cutlet) Curry recipe, you may want to read this short interesting healthy tips about The Very Best Approach to Track Your Food.
When you go on a diet one of the primary things that you will learn is that it is important to keep an eye on what you eat during the day. Keeping a food record makes it possible to identify the foods you are eating as well as the foods you are not eating. For example, after retaining a food journal for a few days, you might see that you are not eating very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Having it all written down may help you recognize the elements of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
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We hope you got insight from reading it, now lets go back to tuna katsu(cutlet) curry recipe. You can cook 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:
- Use of (For Tuna Tatsu).
- Take 1/2 lb of Tuna in block.
- Use of Wheat flour.
- Get of Beaten egg.
- Get of Bread crumple.
- Use of Solt, Pepper.
- Use of (For Curry).
- Use 1/2 of Onion, sliced.
- Get 1 of Medium size Potato, diced into 3cm cubes.
- Take 1/2 of Carrot, diced into 2cm cubes.
- You need 1 of Eggplant, round sliced (if you like. not mandatory).
- Use 1 tbsp of Curry powder.
- Take 1/2 tbsp of Garam Masala.
- Use 1/2 cup of Red wine.
- Get 1/2 cup of Canned tomato, crushed.
- Provide 2 cup of Chicken stock.
- You need 1 cube of Japanese curry sauce mix (in cube).
- You need of Salt.
Instructions to make Tuna Katsu(cutlet) Curry:
- Firstly make a curry. In a pot, with a trace of oil, saut 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 180c 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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