King Crab Tikka Masala with Coconut Papaya and Mango

Ingredients

• 1 lemongrass stalk—tender inner white bulb only, crushed and cut into 3-inch pieces
• 7 cardamom pods, crushed
• One 3-inch cinnamon stick
• 1 cup ghee or clarified butter
• 2 medium onions, finely chopped
• 3 tablespoons finely grated peeled fresh ginger
• 6 garlic cloves, minced
• 2 tablespoons garam masala
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon cayenne
• 1/4 cup tomato paste
• One 28-ounce can whole tomatoes, tomatoes crushed by hand, juices reserved
• Three 13.5-ounce cans unsweetened coconut milk
• 8 large king crab legs, shelled, meat cut into 3-inch pieces
• Kosher salt
• 1 ripe mango (1 pound)—peeled, pitted and coarsely chopped
• 1 ripe papaya (1 pound)—peeled, pitted and coarsely chopped
• 3/4 cup chopped cilantro, plus sprigs for garnish
• 1/2 cup chopped mint, plus sprigs for garnish
• 1 Fresno chile, thinly sliced
• Steamed rice and limes wedges, for serving

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