Step 1

Combine tomato pieces with garlic, ginger, and jalapeno in a blender or food processor. Keep it aside.

Step 2

Heat some cooking oil in a large skillet over medium heat.

Step 3

Then add salmon fillets to the skillet and sear them for 2-3 minutes on each side. Take them out and keep aside.

Step 4

In the same pan, with leftover oil, sauté onions until golden brown.

Step 5

Add the tomato-garlic mixture and cook until it thickens to a paste-like consistency for about 6-8 min.

Step 6

Add coconut milk and water. Mix well and bring the mixture to a boil

Step 7

Season the curry base with some salt and garam masala. Cover and cook the curry for 5 min.

Step 8

Add pan-seared salmon fillets, gently coat them with the coconut-tomato curry. Cover and turn off the heat.

Step 9

Finally, garnish with finely chopped cilantro and serve warm.