In a large skillet, heat vegetable oil over medium heat.
Add finely chopped onion and saut0e until translucent.
Sprinkle curry powder, ground cumin, and ground coriander over the onions, stirring to coat.
Add the cooked basmati rice to the skillet, stirring to combine with the spiced onions.
Fold in the flaked smoked fish and thawed peas, ensuring even distribution.
Season with salt and black pepper to taste, continuing to stir until the ingredients are heated through.
Gently fold in the chopped boiled eggs, being careful not to break them apart too much.
Remove the skillet from heat and garnish with fresh cilantro or parsley.
Serve the Speedy Kedgeree hot, accompanied by lemon wedges for a zesty finish.
