4 T. butter
2 t. best-quality curry powder
1/2 t. ground cumin
1/2 t. fresh ginger pulp (grated or put through a garlic press)
Pinch of cayenne
Pinch of sugar
1 quart freshly popped corn (1 Cup unpopped popcorn)
Black pepper in a mill
Melt the butter in a small saucepan over medium-low heat, add the curry powder, cumin, and ginger and sauté for 1 1/2 to 2 minutes, until the spices are fragrant. Stir in the cayenne and sugar and remove from the heat.
Put the popcorn in a wide bowl, drizzle the butter on top, toss gently with your hands, season with salt and pepper, and toss again. Taste the popcorn, add a little more salt and pepper if the flavors don’t quite come together, toss and serve.
Makes about 1 quart.