Poach the fish if using cold-smoked fish.
To do this, bring the water and the fish to the boil in a pot or deep fry pan. When it reaches boiling point turn the heat down to a bare simmer for a few minutes, then turn the heat off and let the fish sit in the water for ten minutes.
Remove the fish to a plate and save the poaching liquid.
Heat the butter, fry the onion till transparent.
Add the spices and cook 1 minute.
Add the rice, stir till evenly coated with the oil and onion.
Add the poaching liquid and turn the heat to a simmer.
Let cook gently till the rice has absorbed the liquid. Add more water (1/2 cup at a time) if the rice is not yet soft to the bite. A lid may help the rice to cook more evenly by encouraging steaming.
When the rice is done, add the fish, roughly flaked with your fingers or two forks. If you are using a hot-smoked fish, slice it into small pieces with a knife or break it into little chunks by hand.
Toss the fish through the rice, add the eggs, sliced into wedges, and sprinkle with coriander.
Garnish with lime wedges and serve.
You may add a sprinkle of fresh chopped chili if you like a
little bite.