Bombay popcorn

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75 g of popping corn

Yet another variation on the popular snack.

I first got the urge to try flavoured popcorn when watching a now, long-forgotten cartoon; as mummy dragon was about to go shopping, she warned the two baby dragons not to make garlic popcorn whist she was gone. Guess what did next?

Ingredients

• 1.5 litres warm freshly popped corn
• 3 tablespoons butter
• ½ teaspoon sea salt
• ½ teaspoon sugar
• 1 or 2 teaspoons curry powder (to taste)
• 4 tablespoons toasted coconut
• 4 tablespoons almond flakes, crushed

Method

1. Put the popcorn in a large bowl
2. Melt the butter and add the curry powder and mix well
3. Pour the butter over the popcorn and shimmy the bowl to mix well
4. Sprinkle with the remaining ingredients
5. Mix well

Serving suggestions

Serve hot