Mix garlic, tomatoes, ginger, and jalapeno in a blender or a food processor. Then keep them aside.
Heat some cooking oil in a pan on a medium-high flame.
Add the salmon fillets to the pan, sear them for 3-4 minutes, and keep them aside.
In the same pan, saute the onions until they turn golden brown.
Now, add the tomato- garlic mixture until the mixture becomes thick like a paste, for at least 6-8 minutes.
Add the coconutmilk and water together, mix them, and boil the mixture.
Now, season the curry with salt and garammasala, then cover and cook for 5 minutes.
Now add the pan-seared Salmon fillets andsmoothly coat the with the tomato-coconut curry. Cover it and turn off theheat.
Now, the final step, garnish the curry with finely chopped cilantro and serve the curry warm!