1 teaspoon nigella seeds (also sold as black onion seeds)
3/4 cup popcorn kernels
In a large pot, heat the vegetable oil. Add the shallots and chiles and fry over moderately high heat, stirring occasionally, until they are golden, about 4 minutes. With a slotted spoon, transfer the fried shallots and chiles to a paper towel-lined plate to drain.
In the same pot, cook the curry powder and nigella seeds over moderate heat until fragrant, about 1 minute. Stir in the popcorn kernels and cover. Cook, shaking the pan every 30 seconds, until the kernels have stopped popping, about 8 minutes. Season the popcorn with salt and transfer to a bowl. Sprinkle the popcorn with the shallots and chiles and serve.