Pour the sunflower oil in a high pan (one that has a fitting lid) and add the chili, the spicy paprika, curry and curcuma powder. Sprinkle with a good pinch of salt.

Stir a little. Add the popcorn kernels to the spicy oil.

Stir well again to coat the kernels evenly.

Put the lid on the pan and place it over high heat. When the first kernels start to pop, turn the heat lower to medium. Shake the pan regularly until the kernels stop popping. Take the lid off.

Carefully transfer the popcorn to a large bowl. Sprinkle with extra salt and serve.