Bring Water (10 fluid ounce) 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).
Season the Salmon Fillet (12 ounce) with 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.
Prep Green Beans (8 ounce) by cutting into 2 inch pieces.
Heat a large saute pan over medium heat. Add Vegetable Oil (3 tablespoon) 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 Leaf (3) and green beans. Cook for 2-3 minutes.
Add the Scallion (2), Black Mustard Seeds (1/4 teaspoon) and Fresh Fenugreek (1/4 teaspoon). Cook for 2-3 minutes until the onions become translucent. Add Curry Powder (1 teaspoon) and stir well.
Add Coconut Milk (2 fluid ounce), Tamarind Sauce (1 teaspoon), and Brown Sugar (1 tablespoon), stirring to combine. Bring to a boil, and reduce heat to simmer. Check beans for doneness, and adjust seasoning. Enjoy!