Heat a small pot over high heat with 2 T ghee, coriander, turmeric and curry powder. With a spatula, move the spices around to coat and stir occasionally until fragrant. Add rice and stir to lightly toast. Add water according to package instructions and cook. Once fully cooked add the chopped chives, cover and set aside.
Flake the baked salmon (with or without skin), heat if needed, and mix with tamari and fresh ginger. Set aside.
Rinse and drain the watercress and then chop. To serve, layer the watercress, then curry rice and top with salmon.