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
Enough for 2 very hungry people or for 4-6 as a snack.
Preparation Time: 10 minutes
Ingredients
- 1/4 teaspoon cayenne pepper (or less if you mind spicy)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 teaspoons grapeseed oil (or more if you want it more greasy)
- 1 espresso cup of popcorn maize
Directions
- Mix together cayenne pepper, cumin, turmeric, ground pepper, and salt in a small bow.
- 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.
- 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.
- 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.
