Indian Popcorn

Directions

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.