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