Saturday, February 9, 2008

Spiced Buttered Popcorn

2 tbs olive oil
1/2 cup popping corn
1 tbs cumin seeds
1 tsp sea salt flakes
3 oz butter
2 tsp ground coriander
2 tsp garam masala
1/4 tsp chilli powder

Heat the oil in a large saucepan over medium-high heat. Add the corn and cover with a tight fitting lid. Cook, shaking the pan occasionally for 3-5 minutes or until the corn has popped. Transfer to a large bowl.
Cook the cumin seeds in a small frying pan over medium heat, stirring, for 1-2 minutes or until aromatic. Transfer to a bowl and stir in the salt.
Melt the butter in the frying pan over low heat. Add the coriander, garam masala and chilli and cook for 30 seconds or until aromatic. Add to the popcorn and toss until the popcorn is well coated. Sprinkle with the cumin mixture. Serve.

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