Put the ginger, garlic, poppy seeds, coconut, chilli powder, and chopped coriander in a spice grinder or mortar and process or pound with a pestle until ground. Set aside.
Heat the oil in a large, heavy-based pan over medium heat, add the cardamom pods, cloves, and cinnamon, and stir-fry for about 1 minute, or until they start to splutter.
Add the jackfruit and stir-fry for 10-15 minutes, or until brown, then remove from the pan.
Add the onions to the oil in the pan and fry for about 3 minutes, then add the ground ingredients and bay leaf and season with salt. Stir-fry for a few minutes until fragrant.
Add the jackfruit and fry briefly, then pour in 500ml / 18fl oz (2 1/4 cups) water. Reduce the heat, add the yoghurt and simmer for about 15 minutes, or until the jackfruit is cooked, adding a little water if it gets too dry.