咖哩肉汤

咖喱肉汤（Mulligatawny；ˈmɐlɨɡəˈtɑːni； (listen^ⓘ）是一种源自南印度的浓汤，以咖喱的味道为主体^[1]。这种汤的英文名称源自泰米尔语的“辣椒”（மிளகாய்）和“水”（தண்ணீர்）。这种汤自19世纪下半叶从印度传入英国^[2]，其烹调方式及配料历年来不断转变，已没有一种单一的原始版本。这个浓汤的配方最初是作为一种酱料使用，而且本来亦没有使用肉类。直到传入英国时，才在烹调加入肉类^[3]，而且伴随米饭及面条来吃。直至现在，这道汤的起源地马德拉斯（即今日印度的钦奈）的食谱仍然不加肉类^[4]：他们的配方将红椒干、芥末籽、胡芦巴籽、蒜头等放入牛脂里烤香，然后再煮成酱，再加入开水兑成汤^[4]。在英语文献，最早提及这道菜式的文献在1784年^[5]。

芸香科月橘属的咖哩叶是咖喱肉汤的重要材料，为浓汤提供了咖喱的口味^[6]。

参考文献

^ Procida, Mary A. Feeding the Imperial Appetite Imperial Knowledge and Anglo-Indian Domesticity. Journal of Women's History. 2003, 15 (2): 123–149 [2021-11-17]. doi:10.1353/jowh.2003.0054. （原始内容存档于2018-06-02）（英语）.
^ Leong-Salobir, Cecilia. Food Culture in Colonial Asia. A Taste of Empire. India, Malaysia, and Singapore.. Taylor and Francis. 2011: 8, 13, 14–20, 23–26. ISBN 978-1-136-72654-5 （英语）.
^ Dawe, W.H. The wife's help to Indian cookery : being a practical manual for housekeepers. London, UK: Elliot Stock. 1888: 74 （英语）.
^ ^4.0 ^4.1 "Wyvern" Kenney-Herbert, Arthur Robert, 1840-1916]. Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian rites, based upon modern English and continental principles with thirty menus. 5. Madras: Higginbotham and Co. 1885: 306–307.
^ Yule, Henry. Hobson Jobson 2. London: John Murray. 1902: 595.
^ 关培生. 麻絞葉. 《香料系列(7)——香料調料大全（精）》. 饮食天地出版社. 2004-12-01: 43 [2016-11-10]. ISBN 9789621425768. （原始内容存档于2016-11-11）（中文（繁体））.

外部链接

咖喱肉湯的餐單. [2007-01-02]. （原始内容存档于2008-07-24）（英语）.

[Procida-1] Procida, Mary A. Feeding the Imperial Appetite Imperial Knowledge and Anglo-Indian Domesticity. Journal of Women's History. 2003, 15 (2): 123–149 [2021-11-17]. doi:10.1353/jowh.2003.0054. （原始内容存档于2018-06-02）（英语）.

[Colonial-2] Leong-Salobir, Cecilia. Food Culture in Colonial Asia. A Taste of Empire. India, Malaysia, and Singapore.. Taylor and Francis. 2011: 8, 13, 14–20, 23–26. ISBN 978-1-136-72654-5 （英语）.

[Dawe1888-3] Dawe, W.H. The wife's help to Indian cookery : being a practical manual for housekeepers. London, UK: Elliot Stock. 1888: 74 （英语）.

[wyvern-4] 4.0 ^4.1 "Wyvern" Kenney-Herbert, Arthur Robert, 1840-1916]. Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian rites, based upon modern English and continental principles with thirty menus. 5. Madras: Higginbotham and Co. 1885: 306–307.

[Yule-5] Yule, Henry. Hobson Jobson 2. London: John Murray. 1902: 595.

[Kwan-6] 关培生. 麻絞葉. 《香料系列(7)——香料調料大全（精）》. 饮食天地出版社. 2004-12-01: 43 [2016-11-10]. ISBN 9789621425768. （原始内容存档于2016-11-11）（中文（繁体））.

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