Spicy Indian Popcorn
This weekend I spent at home,having a beautiful and highly recommended date with The Killing DVD box set. Caught between subtitles,unsmiling Danish faces,intrigue,murder,thick knitted jumpers and funny Scandinavian names,I suddenly felt the urge for popcorn. I craved not the normal kind of popcorn,but a healthy,non-greasy variant with exotic spices and I came across this intriguing sounding recipe of Curry Popcorn. I adapted it a bit and called it Spicy Indian Popcorn (as I don’t think it tastes very much of curry).
It was the best popcorn that I have ever eaten,and I emptied an entire enormous bowl while being stuck to the TV for some more depressing Danish adventures. I can’t recommend this low caloric snack highly enough to sweeten your TV series marathons.
SPICY INDIAN POPCORN
Amount: enough for 2 very hungry people or for 4-6 as a snack.
Preparation Time: 10 minutes
Ingredients:
- 0.25 teaspoon cayenne pepper (or less if you mind spicy)
- 0.25 teaspoon ground cumin
- 0.25 teaspoon turmeric
- 0.25 teaspoon freshly ground black pepper
- 0.5 teaspoon salt
- 2 teaspoons grapeseed oil (or more if you want it more greasy)
- 1 espresso cup of popcorn maize
popcorn maize
1. Mix together cayenne pepper,cumin,turmeric,ground pepper,and salt in a small bow.
2. Put the oil and 1 popcorn kernel in a big largish pot with lid. Cover and heat over high heat,until the kernel pops. Quickly dump in the remaining popcorn and then the spices. Replace the cover.
so few seeds...
3. Occasionally pick up the pan (use potholders) and vigorously shake it to ensure even cooking. When the kernels begin popping,shake frequently. When you no longer hear any kernels popping,remove the pan from the heat and give it a few more shakes for good measure.
4. Set the pan down and carefully remove the lid,lifting it away from you to avoid the hot steam. Pour the popcorn into a bowl and serve while still hot.
.... make so much popcorn!
Do you have any favourite popcorn recipe you would like to share with me please? I would love to try different variants,having finally realised what a great flavour vehicle this little kernels are.
Grias di! I love popcorn with Berbere spice blend (Ethiopian –very spicy!). Commercial “Curry Powder”is also good. I always pour melted butter on after the kernels have popped and then stir in the spices and salt. If you want a little sweetness,look for Kettle Corn recipes. Enjoy!
Liebe Grüße aus Tirol,
Tracy
@Tracy –Servus
How nice to have a reader from home…! Love your suggestions,Berbere Popcorn sounds delicious,I need to try this asap! So you put in the spices after the kernels have popped,interesting. Have to compare both ways. Liebe Gruesse zurueck,heimweh….
Lazy but clever recipe,I love it!
Now I’m just waiting for my next dvd-date
@Katia –I am a lazy person,easy and uncomplicated recipes rule,particularly when they taste so good…
I seem to keep burning popcorn when I try this method. I’m doing this in a dutch oven. Maybe this is the problem,or too high heat,or possibly my spices aren’t mixing in?
@Rahul –some of the spices burn on the bottom of my pan too,but none of the popcorn –maybe you leave it in the pan for too long? You could try to add the spices after the popcorn has popped,as suggested by one of the other commentors,this should circumvent the burning problem…