Kedgeree (British Rice with Smoked Fish)

Cook rice according to package instructions. Set aside.

In a skillet, heat olive oil and add cumin seeds, coriander seeds, and salt. Toast over low heat for a couple of minutes. Add onions, cayenne pepper, and garam masala. Cook, covered, for 10 minutes over low heat.

While onions are cooking, hard-boil eggs and set aside.

Add frozen peas to the skillet with onions and heat through. Add fish and rice and stir well. Stir in the cream.

Peel the eggs and cut into quarters. Serve the fish and rice with egg quarters on top. Sprinkle with the parsley and chives.