1 tsp tandoori powder (available in Asian food stores)
1 tsp SALDORO ancient salt with organic chilli
For the curry popcorn, add 2 tbsp oil to a wide pot (with lid) together with half of the popcorn so that all the kernels are touching the bottom. Cover and cook over medium heat until the popcorn pops.
At the same, in a small pan melt half of the butter and stir in the curry powder and ½ tsp SALDORO organic chilli. Once the popcorn has stopped popping, open the lid and drizzle the curry-salt butter over the popcorn. Replace the lid and shake vigorously so the butter is well distributed. Divide the popcorn into bowls.
For the tandoori popcorn, prepare the other half of the popcorn the same way, using the rest of the butter, the tandoori powder and the rest of the SALDORO ancient salt with organic chilli.