Cook the rice according to package instructions. Drain, rinse, and set aside.
Heat the oil in a skillet and add the salt, cumin seeds, and cilantro seeds. Toast them for 1-2 minutes over a low heat. Add the onions, cayenne, and garam masala. Cover and cook for about 10 minutes, over a very low heat.
In the meantime, hard-boil the eggs. Put them in a bowl of cold water. Peel and cut them into quarters just before serving.
Add the frozen peas to the onions and heat through. Add the flaked smoked fish. Now add the rice and mix everything well to combine. Add the cream and stir one more time.
Served with the quartered eggs on top and sprinkled with the chopped parsley and chives.