heat oil and popcorn over medium-high until the kernels begin to pop
Reduce to medium and continue to cook, shaking the pan occasionally, until the popping slows to 3 to 4 seconds between bursts.
Meanwhile, In a small saucepan over medium-high, heat the butter until almost fully melted. Add the curry, black pepper and salt and cook, swirling, until aromatic and the butter is foamy, 30 to 45 seconds.
Immediately pour over the popcorn.
Mix together until evenly coated
