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Curry Popcorn (My Recipe on Asian Cocktails Cookbook)
September 28th, 2009Recipes, Indian Recipes, Recipes25 Comments
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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Congragulations and those popcorn looks indeed realy temptingly delicious.
Yes, it’s nice and I love the curry flavor.
Heh, I don’t drink indeed :) Nice work, Bee! Pretty soon it’ll be your book up on the shelves :)
Manggy – you are so nice. Yes, hopefully soon I will have my own cookbook!
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.
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.
I wonder if curry popcorns can be found in stores, I’ve never seen any.
Probably not. You can get instant popcorns and then flavor them with the spices. :)
This sounds addictive! congrats on the recipe in the book!
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?)
Savory popcorn is good. I love it.
I tried this last night but also added some sweetened shredded coconut – very tasty.
Pepper, that’s such a great idea. Thanks for sharing!!!
Wow! It’s so creative!! Yeah, a great snack during TV time! ;)
Haha, thanks. Malaysian-Indian version popcorn. LOL.
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!
Marvin, that’s a great idea. I like your thinking. LOL.
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.
i like the popcorn idea, and the cocktails book sounds really fun… thanks for mentioning it
Gorgeous Bee. Looking forward to owning your cookbook one day!
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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