Spicy Fish Custard

Indonesian Layer Cake

My favorite Nyonya sweetcake

Curry Popcorn (My Recipe on Asian Cocktails Cookbook)

September 28, 2009 · 21 comments

in Indian Recipes

Curry Popcorn
Curry Popcorn pictures (1 of 5)
Click the image to see next picture

Last year, through my sister-in-blog Jaden of Steamy Kitchen (her “Steamy Kitchen” Cookbook is shipping soon, so pre-order it now on Amazon!), I contributed a recipe to a new cookbook called Asian Cocktails. Authored by Holly Jenning and Christine Leblond and published by Tuttle, Asian Cocktails is a beautiful cookbook featuring creative drinks  inspired by the east…

img 9543 Curry Popcorn (My Recipe on Asian Cocktails Cookbook)

Other than drinks, the book also features recipes of popular bar snacks. I contributed the Indian-inspired curry popcorn recipe—a simple recipe that goes great with cocktails. If you don’t drink, you can still make this curry popcorn when you have friends over. They are quite addictive to say the least…

 Curry Popcorn (My Recipe on Asian Cocktails Cookbook)

I wanted to thank Holly Jenning for giving me the opportunity to be a part of this cookbook. It was fun working with you when I developed the recipe. And many thanks to Jaden for always “hooking me up” and taking care of me!

Here is my curry popcorn recipe, as featured in the new “Asian Cocktails” cookbook. If you love Asian-inspired cocktails, I strongly recommend you to pick up a copy.

asian cocktails Curry Popcorn (My Recipe on Asian Cocktails Cookbook)

Curry Popcorn

Ingredients:

1 teaspoon cumin seeds
3 tablespoons butter
1 scant tablespoon curry powder
2 tablespoons neutral-flavored oil, such as canola
1/3 cup (75g) popping corn
Salt

Method:

In a small skillet, toast the cumin seeds over medium heat until aromatic, about 30 seconds. Remove the cumin seeds from the skillet and set aside.

In a small saucepan, melt the butter over low heat. Add the curry powder and stir-well with a heat-proof rubber spatula, pressing any lumps of curry powder until smooth. Bring to a simmer, set aside.

In a medium saucepan over medium heat, add the oil and the popping corn. Swil to even coat the popcorn. Cover the pan, leaving the lid slightly open to allow steam to escape. Once the popping begins, hold the cover in place and gently shake the pan by moving it back and forth across the burner. When the popping subsides, remove the pan from the heat and let rest with the lid still on for a few seconds.

Transfer the popcorn to a large bowl. Drizzle on the curry butter while tossing the popcorn to evenly distribute the butter. Sprinkle on the toasted cumin seeds and some salt, if desired, and toss. Serve immediately.

  • StumbleUpon
  • Google Bookmarks
  • TwitThis
  • Facebook
  • del.icio.us

Related Posts:

  1. Chicken Curry with Potatoes
  2. Pad Thai Recipe from The Steamy Kitchen Cookbook
  3. Thai Curry
  4. Red Curry Recipe
  5. Green Curry Recipe

Never miss a recipe again on Rasa Malaysia. Subscribe now to get updates!

Subscribe in a reader   Get new recipes via RSS and reader or subscribe via email

Enter your email address:

{ 1 trackback }

All type of RECIPES!.. » Curry Popcorn (My Recipe on Asian Cocktails Cookbook) | Asian …
09.28.09 at 11:40 PM

{ 12 comments… read them below or add one }

Happy Cook 09.29.09 at 12:38 AM

Congragulations and those popcorn looks indeed realy temptingly delicious.

Reply

Rasa Malaysia replied:

Yes, it’s nice and I love the curry flavor.

Reply

Manggy 09.29.09 at 3:01 AM

Heh, I don’t drink indeed :) Nice work, Bee! Pretty soon it’ll be your book up on the shelves :)

Reply

Rasa Malaysia replied:

Manggy – you are so nice. Yes, hopefully soon I will have my own cookbook!

Reply

ravenouscouple 09.29.09 at 7:34 AM

sounds like a great snack! how did you get the corn to pop like perfect spherical balls?? :)

Reply

Rasa Malaysia replied:

Perfect heat and keep shaking the pan back and forth like mad does the trick.

Reply

Mangerati 09.29.09 at 4:56 PM

I wonder if curry popcorns can be found in stores, I’ve never seen any.

Reply

Rasa Malaysia replied:

Probably not. You can get instant popcorns and then flavor them with the spices. :)

Reply

Alta 09.30.09 at 5:08 AM

This sounds addictive! congrats on the recipe in the book!

Reply

adel 09.30.09 at 10:56 AM

savoury popcorn, that’s up my alley! congrats on ur recipe printed on books! (just wondering, is that canola oil or some other type of oil called conala oil?)

Reply

Rasa Malaysia replied:

Savory popcorn is good. I love it.

Reply

Pepper 09.30.09 at 10:58 AM

I tried this last night but also added some sweetened shredded coconut – very tasty.

Reply

Rasa Malaysia replied:

Pepper, that’s such a great idea. Thanks for sharing!!!

Reply

food-4tots 09.30.09 at 7:41 PM

Wow! It’s so creative!! Yeah, a great snack during TV time! ;)

Reply

Rasa Malaysia replied:

Haha, thanks. Malaysian-Indian version popcorn. LOL.

Reply

Marvin 10.01.09 at 2:30 PM

Another great excuse for me to drink more cocktails. I’d love to wash down some of your great looking popcorn with some hard liquor!

Reply

Rasa Malaysia replied:

Marvin, that’s a great idea. I like your thinking. LOL.

Reply

OysterCulture 10.02.09 at 10:29 AM

Looks delicious and yummy. I’ve seen gourmet curry popcorn here in SF, but the price would drive me to make my own, and why not – you provided the perfect recipe.

Reply

justcooknyc 10.02.09 at 10:58 AM

i like the popcorn idea, and the cocktails book sounds really fun… thanks for mentioning it

Reply

Syrie 10.03.09 at 7:08 PM

Gorgeous Bee. Looking forward to owning your cookbook one day!

Reply

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Previous post: Garlic Shrimp

Next post: Nasi Goreng Recipe (Indonesian Fried Rice)