I prepared zucchini, roe persimmon tea, carrots, and onions.

I peeled the potatoes and divided them into 1/2 order. I cut the carrot in half after cutting it thickly. As expected, they cut onions and zucchini into similar thicknesses.

Put the chili oil in the pan and stir-fry the tuna first. If you stir-fry tuna first, the taste and flavor will come alive. This is the method that I did when I cooked tuna kimchi stew at JYP BOBBAK.

If you stir-fry tuna in chili oil, add the ingredients and stir-fry them together. The tuna was stir-fried completely without oil.

It was evenly coated with chili oil and stir-fried. Now, I'll pour water and boil it. Curry is quite simple. No, it's very simple. So I often make it on MT or camping.

Pour enough water to cover the ingredients and add chicken stock. It's best to add chicken stock, but since there's no chicken stock, instead of chicken stock

Finally, I'm adding curry powder. It's spicy curry powder, but the soup is red because of the chili oil. Mix well and stir with a ladle. So that it doesn't stick. Then the more it boils, the thicker the concentration becomes. If you boil it like that, the curry is done.

Let's make poached eggs~~ I'm going to use poached eggs as garnish for this tuna curry. After boiling water, add vinegar and 2 eggs. Carefully~~ Don't let the yolk burst. Then use chopsticks and stir with a single swipe in the pot. Then you can make a poached egg as it naturally clumps together. If it's half-cooked in the style you want, if you want it to be fully cooked for about 2 minutes, turn off the heat and wait for it to be fully cooked. And then take it out and cool it down.

Place rice on a plate and add plenty of curry. And if you put up the last acceptance, tuna curry rice is complete.