Water (10 fl oz)
and salt to boil in small pan. Stir in
Basmati Rice (3/4 cup)
, reduce to a simmer, and cook for 20 minutes. Remove from heat, cover, and let stand for at least 5 minutes. Fluff rice and add chopped
Fresh Thai Basil (3)
Salmon Fillets (12 oz)
Salt and Pepper (to taste)
. Cover with
Poha (3/4 cup)
. Press fillet salmon (12 oz) gently into Poha (3/4 cup), and let stand for 5 minutes.
Green Beans (2 cups)
by cutting into 2 inch pieces.
Heat a large saute pan over medium heat. Add
Vegetable Oil (3 Tbsp)
and heat. Place the salmon into the hot oil. Cook for 6-8 minutes until the rice is golden brown and salmon is opaque half to two-thirds the way up. Flip and cook for another 2-5 minutes.
Wipe pan and return to medium heat. Add vegetable oil, then
Curry Leaves (3)
and green beans. Cook for 2-3 minutes.
Black Mustard Seeds (1/4 tsp)
Fresh Fenugreek (1/4 tsp)
. Cook for 2-3 minutes until the onions become translucent. Add
Curry Powder (1 tsp)
and stir well.
Coconut Milk (2 fl oz)
Tamarind Sauce (1 tsp)
Brown Sugar (1 Tbsp)
, stirring to combine. Bring to a boil, and reduce heat to simmer. Check beans for doneness, and adjust seasoning. Enjoy!