Back to Recipe Menu

Popcorn with curry butter


  • Heat a little oil in a heavy-bottomed pan and gently saute the red onion and garlic until reasonably tender. Add the curry powder, turn the heat off and mix to toast.
  • Combine the onion mixture with the olives, capers, mustard, lemon juice, anchovies, egg yolk, herbs, ground pepper, Worcestershire and tomato pasta sauce in a food processor. Then add the butter and Tabasco, and whiz up until well incorporated. Taste for seasoning.
  • Cook the popcorn according to instructions on the packet. Then transfer the popcorn into a large bowl, spoon dollops of the curry butter on top and mix well. Enjoy!
  • nb. Roll up any excess butter, wrap tightly in kitchen foil and freeze for use with steaks, etc.


  • olive oil
  • ½ red onion, finely diced
  • 3 garlic cloves, crushed
  • 3 heaped tbsp curry powder
  • 6-8 pitted black olives, chopped
  • 1 heaped tspn capers, rinsed
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 6 anchovies
  • 1 egg yolk
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • freshly ground pepper
  • 1 heaped tbsp Worcestershire sauce
  • 2-3 tbsp Italian tomato pasta sauce
  • 500 gm unsalted butter, softened
  • a few drops of Tabasco
  • packet popcorn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm