Indian Popcorn

1. 1

   In a large pot, heat the vegetable oil.

2. 2

   Add the shallots and chiles and fry over moderately high heat, stirring occasionally, until they are golden, about 4 minutes.

3. 3

   With a slotted spoon, transfer the fried shallots and chiles to a paper towel-lined plate to drain.

4. 4

   In the same pot, cook the curry powder and nigella seeds over moderate heat until fragrant, about 1 minute.

5. 5

   Stir in the popcorn kernels and cover.

6. 6

   Cook, shaking the pan every 30 seconds, until the kernels have stopped popping, about 8 minutes.

7. 7

   Season the popcorn with salt and transfer to a bowl.

8. 8

   Sprinkle the popcorn with the shallots and chiles and serve.

No additional tips available.