Indian Popcorn

• 1/3 cup vegetable oil
• 4 medium shallots, very thinly sliced
• 2 serrano chiles, very thinly sliced
• 1 1/2 teaspoons mild curry powder
• 1 teaspoon nigella seeds (also sold as black onion seeds)
• 3/4 cup popcorn kernels
• Kosher salt

1. In a large pot, heat the vegetable oil.
2. Add the shallots and chiles and fry over moderately high heat, stirring occasionally, until they are golden, about 4 minutes.
3. With a slotted spoon, transfer the fried shallots and chiles to a paper towel-lined plate to drain.
4. In the same pot, cook the curry powder and nigella seeds over moderate heat until fragrant, about 1 minute.
5. Stir in the popcorn kernels and cover.
6. Cook, shaking the pan every 30 seconds, until the kernels have stopped popping, about 8 minutes.
7. Season the popcorn with salt and transfer to a bowl.
8. Sprinkle the popcorn with the shallots and chiles and serve.

vegetable oil, shallots, serrano chiles, curry powder, nigella seeds, popcorn kernels, kosher salt

Taken from www.foodandwine.com/recipes/indian-popcorn (may not work)