Crayfish Curry With Poppy Seeds
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Crayfish Curry With Poppy Seeds


  • 15 mls coconut oil
  • 1 onion chopped
  • 1 2.5 cm piece root ginger chopped
  • 2 cloves garlic chopped
  • 1 chilli deseeded and chopped
  • 15 mls canola oil
  • 5 mls cardamom pods
  • 5 mls coriander seeds
  • 5 mls whole cloves
  • 5 mls cumin seeds
  • 5 mls ground turmeric
  • 125 g rosa tomatoes halved
  • 1 tin coconut cream
  • 2 crayfish tails cut into chunks
  • salt for seasoning
  • 5 mls poppy seeds
  • Small handful of fresh coriander chopped


  • heat the coconut oil in a large frying pan and add the onion
  • sauté until soft and then add the ginger, garlic and chilli
  • add the canola oil to ensure the onions do not colour
  • in a pestle and mortar, blend the cardamom, coriander, cloves, cumin and turmeric
  • add to the onions and as soon as you can smell the spices, add the tomatoes
  • when the tomatoes start cooking add the coconut cream
  • allow the coconut cream to come to a gentle boil
  • add the crayfish and adjust the seasoning
  • add the poppy seeds
  • as soon as the crayfish is cooked, mix through the coriander