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Curry Popcorn (My Recipe on Asian Cocktails Cookbook) http://rasamalaysia.com/curry-popcorn/
September 28th, 2009 24 Comments

Curry Popcorn (My Recipe on Asian Cocktails Cookbook)

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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.

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24 comments... read them below or add one

  1. Pingback:All type of RECIPES!.. » Curry Popcorn (My Recipe on Asian Cocktails Cookbook) | Asian …

  2. Congragulations and those popcorn looks indeed realy temptingly delicious.

  3. Manggy says:

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

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

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

      • Scarlett says:

        Sorry, but shaking the pan back and forth will not shape your popcorn. It will help keep the popcorn from burning, which is also valuable. But the shape depends entirely on the kind of popcorn you get. I suspect this is mainstream, grocery-store yellow corn. Other varieties are much more tender and, well, interesting. We really like the red and black varieties, and these kinds tend to pop up very irregular (more crevices for the butter and seasonings to hide is a good thing) and yet fluffy.

  5. Mangerati says:

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

  6. Alta says:

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

  7. adel says:

    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?)

  8. Pepper says:

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

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

  10. Marvin says:

    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!

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

  12. Syrie says:

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

  13. Pingback:Celeriac Soup with Curry Popcorn « Tasty Eats At Home

  14. Pingback:Popping the corn | … Berry Basket …

  15. Vicky says:

    We made this last night and it was great. I had no idea that I would like curry on popcorn. Thanks for sharing.

    Vicky
    In Our Kitchen

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