Heat a heavy bottomed pan to medium/low heat and add ghee once heated.
Slice the large onion into 16 pieces and add to the heated pan.
Add the turmeric to the onions and cook until soft.
Add the 28 oz can of diced tomatoes to the onions and stir together. Add the garam masala and stir until it is incorporated into the mixture.
Lower the flame to low and simmer for 45 minutes stirring occasionally.
Pour all of the contents of the pan into a blender or food processor and blend until smooth.
Pour the blended mixture back into the pan and heat on low.
Add the mostly cooked salmon and simmer for 15 minutes.
Add the cream and stir.
Keep warm until ready to serve.
Garnish with lots of cilantro and diced jalapeno peppers. (Optional)